论文信息 - Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese - 字舞流文

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

G. Picone | F. Capozzi | T. Tedeschi | G. Galaverna | M. Di Nunzio | C. Loffi | E. Chiarello | Luca Dellafiora | G. Antonelli | Clarissa Di Gregorio | A. Bordoni | Mattia Di Nunzio | L. Dellafiora