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Influence of milk type, fat reduction and ripening time on the proteolysis, textural properties and volatile compounds in acid- and heat-coagulated Circassian cheese

Crossref DOI link: https://doi.org/10.1038/s41598-026-62402-9

Published Online: 2026-07-13

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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