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Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10098314/ https://www.ncbi.nlm.nih.gov/pubmed/37063311 http://dx.doi.org/10.3389/fnut.2023.1155604 |
| _version_ | 1785024779952062464 |
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| author | Bergamini, Carina Hynes, Erica Trujillo, Antonio-José Perotti, María Cristina |
| author_facet | Bergamini, Carina Hynes, Erica Trujillo, Antonio-José Perotti, María Cristina |
| author_sort | Bergamini, Carina |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-10098314 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2023 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-100983142023-04-14 Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics Bergamini, Carina Hynes, Erica Trujillo, Antonio-José Perotti, María Cristina Front Nutr Nutrition Frontiers Media S.A. 2023-03-30 /pmc/articles/PMC10098314/ /pubmed/37063311 http://dx.doi.org/10.3389/fnut.2023.1155604 Text en Copyright © 2023 Bergamini, Hynes, Trujillo and Perotti. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Nutrition Bergamini, Carina Hynes, Erica Trujillo, Antonio-José Perotti, María Cristina Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title | Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title_full | Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title_fullStr | Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title_full_unstemmed | Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title_short | Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics |
| title_sort | editorial: low-fat and low-salt cheeses: technological strategies to improve the nutritional profile and sensory characteristics |
| topic | Nutrition |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10098314/ https://www.ncbi.nlm.nih.gov/pubmed/37063311 http://dx.doi.org/10.3389/fnut.2023.1155604 |
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