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Cited article:

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Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

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Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

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Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level

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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

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