A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds
| Autor: | Tedeschi, Tullia, Prandi, Barbara, Lolli, Veronica, Gasparini, Alessandra, Leni, Giulia, Loffi, Cecilia, Nocetti, Marco, Pizzamiglio, Valentina, Caligiani, Augusta |
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| Zdroj: | In International Dairy Journal November 2022 134 |
| Databáze: | ScienceDirect |
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