Egger C., Ménard O., Abbuehl-Eng L., Duerr D., Stoffers H., Berthoud-dit-Gallon Marchand H., Meola M., Badertscher R., Blaser C., Dupont D., Portmann R.

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.

Food Chemistry, 340, 2021, 1-10.

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ISSN Print: 0308-8146
ISSN Online: 1873-7072
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodchem.2020.128154
Publikations-ID (Webcode): 44644 Per E-Mail versenden

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