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.
Revue:
Journal of Dairy Science

ISSN: 1525-3198,  0022-0302

Année de publication: 2016

Volumen: 99

Número: 6

Pages: 4154-4159

Type: Article

DOI: 10.3168/JDS.2016-10861 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus