HIGHLIGHTS
- who: Carina Bergamini from the Bursa Uludagu030c University, Tu00fcrkiyeScience, Faculty of Veterinary Sciences, Universitat Autu00f2noma de Barcelona (UAB), Bellaterra, Spain have published the research: Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics, in the Journal: (JOURNAL)
- future: The mechanisms of sensorial interactions are complex and more studies are needed to understand them.
SUMMARY
Low-fat cheeses, low-salt cheeses, technological strategies, sensory characteristics, nutritional profile, cheese ripening COPYRIGHT Frontiers in Nutrition Editorial on the Research Topic Low-fat and low-salt cheeses . . .
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