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This article has been cited by the following article(s):
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Relationship between MALDI-TOF Analysis of β-CN f193−209 Concentration and Sensory Evaluation of Bitterness Intensity of Aged Cheddar Cheese
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Contribution of
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Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology
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