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                                       Details for article 9 of 69 found articles
 
 
  Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging
 
 
Title: Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging
Author: Sforza, S.
Cavatorta, V.
Lambertini, F.
Galaverna, G.
Dossena, A.
Marchelli, R.
Appeared in: Journal of dairy science
Paging: Volume 95 (2012) nr. 7 pages 13 p.
Year: 2012
Contents:
Publisher: American Dairy Science Association
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 9 of 69 found articles
 
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