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Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese
- Débora A. F. V. A. Bezerra,
- Karoline M. S. Souza,
- Danielle C. Sales,
- Emmanuella O. M. Araújo,
- Stela A. Urbano,
- Claudio Cipolat-Gotet,
- Katya Anaya,
- Cláudio V. D. M. Ribeiro,
- Ana Lúcia F. Porto,
- Adriano H. N. Rangel
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- Published: July 8, 2024
- https://doi.org/10.1371/journal.pone.0306552