Table 1. Grayscale scanning analysis of goat cheeses with five starter cultures at different maturation periods

From

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI, Bini WANG

Journal of Food and Nutrition Research. 2022, 10(9), 600-607 doi:10.12691/jfnr-10-9-3