| 标题 |
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Bruno Domingues Galli; Olga Nikoloudaki; Stefano Tonini; Ahmed Helal; Raffaella Di Cagno; et al 出版日期:2023 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)