Old Web
English
Sign In
Acemap
>
Paper
>
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
2018
A.M. Vivar-Quintana
López Ma Blanco
I. Revilla
I. González-Martín
José Miguel Hernández-Hierro
C. González Pérez
Keywords:
Biochemistry
Chemistry
Proteolysis
Peptide
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
9
References
5
Citations
NaN
KQI
[]