Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
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Published:2019-09
Issue:
Volume:123
Page:393-402
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Galli Bruno DominguesORCID,
Baptista Débora Parra,
Cavalheiro Flávia Giacometti,
Negrão Fernanda,
Eberlin Marcos Nogueira,
Gigante Mirna Lúcia
Cited by
26 articles.
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