Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

Published 2012 View Full Article

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Title
Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 1, Pages 227-235
Publisher
Elsevier BV
Online
2012-01-18
DOI
10.1016/j.foodchem.2012.01.012

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