Article Versions Notes

Sorice C, Ianni A, Bennato F, Bellocci M, Pavone V, Grotta L, Chaves López C, Martino G. Zinc Supplementation Improves Texture, Oxidative Stability of Caciotta Cheese and Reduces Biogenic Amines Production. Animals. 2024; 14(11):1642. https://doi.org/10.3390/ani14111642

Sorice, Carmela, Andrea Ianni, Francesca Bennato, Mirella Bellocci, Valentina Pavone, Lisa Grotta, Clemencia Chaves López, and Giuseppe Martino. 2024. "Zinc Supplementation Improves Texture, Oxidative Stability of Caciotta Cheese and Reduces Biogenic Amines Production" Animals 14, no. 11: 1642. https://doi.org/10.3390/ani14111642

Sorice, C., Ianni, A., Bennato, F., Bellocci, M., Pavone, V., Grotta, L., Chaves López, C., & Martino, G. (2024). Zinc Supplementation Improves Texture, Oxidative Stability of Caciotta Cheese and Reduces Biogenic Amines Production. Animals, 14(11), 1642. https://doi.org/10.3390/ani14111642