Evolution of volatile compounds from milk to curd during manufacturing of mozzarella

1. Natrella, G.
2. Gambacorta, G.
3. De Palo, P.
4. Lorenzo, J.M.
5. Faccia, M.

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DOI: 10.15567/MLJEKARSTVO.2020.0105 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus