Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology
- Natrella, G.
- Faccia, M.
- Lorenzo, J.M.
- De Palo, P.
- Gambacorta, G.
ISSN: 1525-3198, 0022-0302
Datum der Publikation: 2020
Ausgabe: 103
Nummer: 3
Seiten: 2089-2097
Art: Artikel