Little Impact of NaCl Reduction in Swiss-Type Cheese

Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry

Open source

DOI: 10.3389/fnut.2022.888179
Published: 2022-06-16
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2022.888179,
  title = {Little Impact of NaCl Reduction in Swiss-Type Cheese},
  author = {Valérie Gagnaire and Xavier Lecomte and Romain Richoux and Magali Genay and Julien Jardin and Valérie Briard-Bion and Jean-René Kerjean and Anne Thierry},
  year = {2022},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2022.888179},
  url = {https://doi.org/10.3389/fnut.2022.888179}
}

RIS

TY  - JOUR
TI  - Little Impact of NaCl Reduction in Swiss-Type Cheese
AU  - Valérie Gagnaire
AU  - Xavier Lecomte
AU  - Romain Richoux
AU  - Magali Genay
AU  - Julien Jardin
AU  - Valérie Briard-Bion
AU  - Jean-René Kerjean
AU  - Anne Thierry
PY  - 2022
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2022.888179
UR  - https://doi.org/10.3389/fnut.2022.888179
ER  -

APA

Gagnaire, V., Lecomte, X., Richoux, R., Genay, M., Jardin, J., Briard-Bion, V., Kerjean, J., & Thierry, A. (2022). Little Impact of NaCl Reduction in Swiss-Type Cheese. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2022.888179

Source records

crossref · retrieved 2026-09-27T02:00:52.863Z