Publication | Closed Access
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
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Citations
45
References
2019
Year
EngineeringLactic Acid BacteriaBiotechnologyFood MicrobiologyFood EngineeringMicrobiologyFood ProcessingPeptide ProfileCamembert-type CheeseHeat TreatmentFood TechnologyBiomolecular EngineeringHealth Sciences
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