Cite

    Xiao Zhao et al.. “Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine.” Food science & nutrition, vol. 7, no. 4, 2019, pp. 1540–1550. http://access.bl.uk/ark:/81055/vdc_100081085893.0x00000a