Publication | Closed Access
A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures
96
Citations
38
References
2013
Year
Food ChemistryFood FermentationBiochemistryBiotechnologyAutochthonous Adjunct CulturesFood BioprocessingMicrobiologyNmr Metabolomics StudyMetabolomicsMedicineFiore Sardo CheeseHealth Sciences
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