Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

Autor:	Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Facundo Cuffia, Elisa C. Ale, I. Verónica Wolf, M. Cristina Perotti, Erica R. Hynes, Carina V. Bergamini
Rok vydání:	2023
Předmět:	Applied Microbiology and Biotechnology Food Science
Zdroj:	International Dairy Journal. 140:105594
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2023.105594
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5a10aabd2c3252ede6651949b5e9e032 https://doi.org/10.1016/j.idairyj.2023.105594 Zobrazit plný text záznamu Full Text from ScienceDirect