Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Helena Araújo-Rodrigues(Universidade do Porto), Manuela Pintado(Universidade Católica Portuguesa), Freni K. Tavaria(Universidade Católica Portuguesa), Nuno Alvarenga(Instituto Nacional de Investigação Agrária e Veterinária), António P. L. Martins(Instituto Nacional de Investigação Agrária e Veterinária), João Dias(Instituto Politécnico de Beja), Maria João Carvalho(Instituto Politécnico de Beja), Maria Teresa Santos(University of Évora)
Cited by 7
Related Papers
Carob bean (Ceratonia siliqua L.): A new perspective for functional food
|Trends in Food Science & Technology|2021|150
An Overview on Mushroom Polysaccharides: Health-promoting Properties, Prebiotic and Gut Microbiota Modulation Effects and Structure-function Correlation
|Carbohydrate Polymers|2024|110
The Health-promoting Potential of Edible Mushroom Proteins
|Current Pharmaceutical Design|2022|59
A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
|International Dairy Journal|2019|34