Universidade de Santiago de Compostela-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2016

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

    Journal of Dairy Science, Vol. 99, Núm. 6, pp. 4154-4159

2015

  1. Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk

    Journal of Dairy Science, Vol. 98, Núm. 1, pp. 9-14