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Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

Marı́a Soledad Vicente, Francisco C. Ibáñez, Y. Barcina, Luis Javier R. Barrón

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Key concepts: Rennet, Starter, Ripening, Food science, Cheesemaking, Chemistry, Cheese ripening, Amino acid

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Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type — Research Paper | ScholarLens