Effect of citrus by-product on physicochemical parameters, sensory analysis and volatile composition of different kinds of cheese from raw goat milk

1. Guzmán, J.L.
2. Pertíñez, M.D.
3. Soldevilla, H.G.
4. Pérez-Cacho, P.R.
5. Polo, O.P.
6. Zarazaga, L.Á.
7. Ramírez, C.A.

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lock_openFull text externo lock_openArias Montano handle

DOI: 10.3390/FOODS9101420 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10272/18924

Arias Montano. Repositorio Institucional de la Universidad de Huelva: lock_openOpen access Handle

Data source: Scopus