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Journal: FoodsVolume: 14Number: 3334
Article: Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS
- Authors:
- Riccardo Gannuscio1,
- Giuseppina Gifuni2 and
- Giuseppe Maniaci1
- et al.
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