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Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening

Annamaria Perna1, Immacolata Intaglietta1, Amalia Simonetti1

  • 1School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.

Journal of Dairy Science
|April 21, 2015
PubMed

Keywords:
Caciocavallo cheeseantioxidant activitygenetic typeripening

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