Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02807-0.pdf
Reference51 articles.
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5. A.J. Brodowska, A. Nowak, K. Śmigielski, Ozone in the food industry: principles of ozone treatment, mechanisms of action, and applications: an overview. Crit. Rev. Food Sci. Nutr. 58(13), 2176–2201 (2018). https://doi.org/10.1080/10408398.2017.1308313
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