Article Versions Notes

Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods. 2020; 9(10):1420. https://doi.org/10.3390/foods9101420

Guzmán, José Luis, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga, and Carmen Avilés Ramírez. 2020. "Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk" Foods 9, no. 10: 1420. https://doi.org/10.3390/foods9101420

Guzmán, J. L., Delgado Pertíñez, M., Galán Soldevilla, H., Ruiz Pérez-Cacho, P., Polvillo Polo, O., Zarazaga, L. Á., & Avilés Ramírez, C. (2020). Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods, 9(10), 1420. https://doi.org/10.3390/foods9101420