Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
Frontiers in Nutrition(2023)
摘要
© 2023 Bergamini, Hynes, Trujillo and Perotti. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
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关键词
low-fat cheeses,low-salt cheeses,technological strategies,sensory characteristics,nutritional profile,cheese ripening
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