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    Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

    Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin by Mariam Sardiñas-Valdés, Hugo Sergio García-Galindo, Alfonso Juventino Chay-Canul, José Rodolfo Velázquez-Martínez, Josafat Alberto Hernández-Becerra, Angélica Alejandra Ochoa-Flores

    Published 2021-07-01
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