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Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk
In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by g...
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| Publicat a: | 3 Biotech |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer International Publishing
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7000560/ https://ncbi.nlm.nih.gov/pubmed/32089980 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13205-020-2075-z |
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