Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy (2021)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.lwt.2020.110306
Publication URI: http://dx.doi.org/10.1016/j.lwt.2020.110306
Type: Journal Article/Review
Parent Publication: LWT