Changes of Texture, Microstructure and Free Fatty Acid Contents of Lighvan Cheese during Accelerated Ripening with Lipase
Year: 2014
Type: article
Authors: Mehrnaz Aminifar, Zahra Emam‐Djomeh
Institutions: Standard Research Institute, University of Tehran
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2132464074