Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese
| Image |  |
|---|---|
| Description | scientific article published on 01 November 2007 |
| Author/s |
author: Lourdes Amigo Gonzalo Taborda |
| Publication date | November 1, 2007 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |