Evolution of phospholipid contents during the production of quark cheese from buttermilk

1. Ferreiro, T.
2. Martínez, S.
3. Gayoso, L.
4. Rodríguez-Otero, J.L.

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DOI: 10.3168/JDS.2016-10861 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus