Article Versions Notes

Gutiérrez-Peña R, Avilés C, Galán-Soldevilla H, Polvillo O, Ruiz Pérez-Cacho P, Guzmán JL, Horcada A, Delgado-Pertíñez M. Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System. Foods. 2021; 10(1):80. https://doi.org/10.3390/foods10010080

Gutiérrez-Peña, Rosario, Carmen Avilés, Hortensia Galán-Soldevilla, Oliva Polvillo, Pilar Ruiz Pérez-Cacho, José Luis Guzmán, Alberto Horcada, and Manuel Delgado-Pertíñez. 2021. "Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System" Foods 10, no. 1: 80. https://doi.org/10.3390/foods10010080

Gutiérrez-Peña, R., Avilés, C., Galán-Soldevilla, H., Polvillo, O., Ruiz Pérez-Cacho, P., Guzmán, J. L., Horcada, A., & Delgado-Pertíñez, M. (2021). Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System. Foods, 10(1), 80. https://doi.org/10.3390/foods10010080