Peptides: a key fraction to control cheese ripening
URL: https://institut-agro-rennes-angers.hal.science/hal-00841845
Dataset description:
Over decades, the peptide fractions produced during cheese ripening have been more and more deeply described(HPLC, tandem mass spectrometry) even if their precise assessment...
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Additional Information
| Field | Value |
|---|---|
| Data last updated | unknown |
| Metadata last updated | May 10, 2026 |
| Created | unknown |
| Format | HTML |
| License | No License Provided |
| Created | 4 days ago |
| Id | b44755df-ebb2-4e1f-aba8-6441ae108059 |
| Package id | oai-hal-hal-00841845v1 |
| Resource type | HTML |
| State | active |