Work

Chromatographic methods used to measure proteolysis in cheese

Year: 1991

Type: article

Source: HAL

Authors: Ylva Ardö, J.C. Gripon

Institution: Institut National de la Recherche Agronomique

Language: French

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2472621691

FWCI: 0.609

Cites:

Cited by: 13

Related to: 10