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Journal: Molecules, 2022
Volume: 27
Number: 664
664
Article: Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese
Authors: by Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna and Alessandra Bordoni
Link: https://www.mdpi.com/1420-3049/27/3/664

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