Alessandra Fratianni

1 ta ish

University of Molise

1. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

   Serena Niro, Mariantonietta Succi, Patrizio Tremonte +4

   MaqolaOAOchiq kirish20172 iqtibos

   ABIABI:AkademIndex/2026.other.175051