Inácio, R.S.; Monteiro, M.J.P.; Lopes-da-Silva, J.A.; Saraiva, J.A.; Gomes, A.M.P.
Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage. Appl. Sci. 2025, 15, 6562.
https://doi.org/10.3390/app15126562
AMA Style
Inácio RS, Monteiro MJP, Lopes-da-Silva JA, Saraiva JA, Gomes AMP.
Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage. Applied Sciences. 2025; 15(12):6562.
https://doi.org/10.3390/app15126562
Chicago/Turabian Style
Inácio, Rita S., Maria J. P. Monteiro, José A. Lopes-da-Silva, Jorge A. Saraiva, and Ana M. P. Gomes.
2025. "Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage" Applied Sciences 15, no. 12: 6562.
https://doi.org/10.3390/app15126562
APA Style
Inácio, R. S., Monteiro, M. J. P., Lopes-da-Silva, J. A., Saraiva, J. A., & Gomes, A. M. P.
(2025). Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage. Applied Sciences, 15(12), 6562.
https://doi.org/10.3390/app15126562