Article Versions Notes

Mengucci C, Rabiti D, Urbinati E, Picone G, Romano R, Aiello A, Ferranti P, Capozzi F. Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments. Applied Sciences. 2021; 11(4):1466. https://doi.org/10.3390/app11041466

Mengucci, Carlo, Davide Rabiti, Eleonora Urbinati, Gianfranco Picone, Raffaele Romano, Alessandra Aiello, Pasquale Ferranti, and Francesco Capozzi. 2021. "Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments" Applied Sciences 11, no. 4: 1466. https://doi.org/10.3390/app11041466

Mengucci, C., Rabiti, D., Urbinati, E., Picone, G., Romano, R., Aiello, A., Ferranti, P., & Capozzi, F. (2021). Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments. Applied Sciences, 11(4), 1466. https://doi.org/10.3390/app11041466