Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics

HORTENSIA GALÁN SOLDEVILLAMARÍA DEL PILAR RUIZ PÉREZ-CACHO2026-01-292026-01-29202310.3390/foods120509962-s2.0-85149774854https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36146Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceEffect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristicsresearch article