A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 141 |
| Issue number | 3 |
| Pages (from-to) | 2137–2147 |
| Number of pages | 11 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 2013 |
ID: 91928879