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

AuthID
 P-002-B28
5
Author(s)
Rodrigues, D
·
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 131, Número: 4, Páginas: 1414-1421 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-81855204910
Wos: WOS:000298273200044
Source Identifiers
ISSN: 0308-8146
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