Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging
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| Description | scientific article published on 01 July 2012 |
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author: Francesca Lambertini Gianni Galaverna |
| Publication date | July 1, 2012 |
| Language | English |
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