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Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

Molecules
2022-01 | Journal article | Author
Contributors: Mattia Di Nunzio; Cecilia Loffi; Elena Chiarello; Luca Dellafiora; Gianfranco Picone; Giorgia Antonelli; Clarissa Di Gregorio; Francesco Capozzi; Tullia Tedeschi; Gianni Galaverna et al.
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Multidisciplinary Digital Publishing Institute