Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening
| Autor: | Rocchetti, Gabriele, Becchi, Pier Paolo, Vezzulli, Fosca, Rebecchi, Annalisa, Lambri, Milena, Lucini, Luigi |
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| Zdroj: | In Food Research International November 2024 195 |
| Databáze: | ScienceDirect |
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