Lipolysis in Probiotic and Synbiotic Cheese: The Influence of Probiotic Bacteria, Prebiotic Compounds and Ripening Time on Free Fatty Acid Profiles

AuthID
 P-014-NNH
5
Author(s)
Rodrigues, Dina
·
Gomes, Ana M.
·
Goodfellow, Brian J.
·
Freitas, Ana C.
Tipo de Documento
Article
Year published
2012
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 131, Número: 4
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ISSN: 0308-8146
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