Работы, цитирующие эту работу

Работ: 2

Работа: Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

1. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

   Oumayma Boukria, Jian Wang, Jasur Safarov +4

   СтатьяAnimal Diversity and Health StudiesJournal of Food Processing and Preservation2021Цитирований: 3

   ABIABI:AkademIndex/openalex/2026.other.251310

2. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

   Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

   СтатьяAnimal Diversity and Health StudiesChemosensors2023Цитирований: 0

   ABIABI:AkademIndex/openalex/2023.article.001031