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Annacristina DAgostino
Annacristina DAgostino
University of Molise
Ripening
Valine
Glutamic acid
Leucine
Lipolysis
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Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
2021
Italian Journal of Food Science
Serena Niro
Alessandra Fratianni
Annacristina DAgostino
Ivan Notardonato
Gianfranco Panfili
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