Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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P1476

Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

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P2093

Annick Lebecque

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Delphine Guerinon

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Julie Mardon

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P2860

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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.

Bone buffering of acid and base in humans.

How NaCl raises blood pressure: a new paradigm for the pathogenesis of salt-dependent hypertension.

Organic anions and potassium salts in nutrition and metabolism.

Nutrition in cardiovascular disease: salt in hypertension and heart failure.

Impact of the diet on net endogenous acid production and acid-base balance.

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.

P304

412-421

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P31

scholarly article

P356

10.3109/09637486.2016.1166188

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P433

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P478

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P50

Ecaterina Gore

P577

2016-04-05T00:00:00Z

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P698

27050124

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