Published in
Elsevier, International Dairy Journal, (133), p. 105427, 2022
DOI: 10.1016/j.idairyj.2022.105427
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Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder
Journal article published in 2022 by
Cristina Anamaria Semeniuc 
,
Mara Mandrioli,
Beatrice Sabrina Socaci,
Maria-Ioana Socaciu,
Melinda Fogarasi,
Andersina Simina Podar ,
Delia Michiu,
Anamaria Mirela Jimborean,
Vlad Mureşan ,
Simona Raluca Ionescu,
Tullia Gallina Toschi
,
Mara Mandrioli,
Beatrice Sabrina Socaci,
Maria-Ioana Socaciu,
Melinda Fogarasi,
Andersina Simina Podar ,
Delia Michiu,
Anamaria Mirela Jimborean,
Vlad Mureşan ,
Simona Raluca Ionescu,
Tullia Gallina Toschi
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