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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil Cover

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

The EuroBiotech Journal
Volume 3 (2019): Issue 2 (April 2019)
By: Mara Georgescu,  Ștefania Mariana Raita and  Dana Tăpăloagă  
Open Access
|Apr 2019
DOI: https://doi.org/10.2478/ebtj-2019-0010 | Journal eISSN: 2564-615X
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Language: English
Page range: 90 - 96
Published on: Apr 24, 2019
Published by: European Biotechnology Thematic Network Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Nigella sativa seed oil,
soft cheese,
ripening indices
Related subjects:
Life sciences,
Genetics,
Biotechnology,
Bioinformatics,
Life sciences, other

© 2019 Mara Georgescu, Ștefania Mariana Raita, Dana Tăpăloagă, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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