Technological innovation in the production of matured buffalo cheese using artichoke flower extract (Cynara cardunculus L. var. scolymus) as a coagulant: organic acid profile, proteomic and sensory study
Fuente:
International Dairy Journal
Publication date: February 2026Source: International Dairy Journal, Volume 173Author(s): Rebeca Rodrigues Vieira Onelli, Josane Cardim de Jesus, Raphael Paturi Lins, Arthur Pompílio da Capela, Leandro Santos Soares, Sibelli Passini Barbosa Ferrão