Studying the influence of milk processing on two relaxation components of aged cheeses through benchtop FFC-NMR analysis
- DOI
- 10.1016/j.foodres.2025.116679
- Published
- 2025-08
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.116679,
title = {Studying the influence of milk processing on two relaxation components of aged cheeses through benchtop FFC-NMR analysis},
author = {Anastasiia Nagmutdinova and Leonardo Brizi and Villiam Bortolotti and Gianni Ferrante and Fabiana Zama and Germana Landi and Roberto Anedda},
year = {2025},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.116679},
url = {https://doi.org/10.1016/j.foodres.2025.116679}
}RIS
TY - JOUR TI - Studying the influence of milk processing on two relaxation components of aged cheeses through benchtop FFC-NMR analysis AU - Anastasiia Nagmutdinova AU - Leonardo Brizi AU - Villiam Bortolotti AU - Gianni Ferrante AU - Fabiana Zama AU - Germana Landi AU - Roberto Anedda PY - 2025 JO - Food Research International DO - 10.1016/j.foodres.2025.116679 UR - https://doi.org/10.1016/j.foodres.2025.116679 ER -
APA
Nagmutdinova, A., Brizi, L., Bortolotti, V., Ferrante, G., Zama, F., Landi, G., & Anedda, R. (2025). Studying the influence of milk processing on two relaxation components of aged cheeses through benchtop FFC-NMR analysis. Food Research International. https://doi.org/10.1016/j.foodres.2025.116679
Source records
- crossref · retrieved 2026-09-26T09:48:35.463Z