Physicochemical composition, antioxidant status, fatty acid profile, and volatile compounds of milk and fresh and ripened ewes’ cheese from a sustainable part-time grazing system

MARÍA DEL PILAR RUIZ PÉREZ-CACHOHORTENSIA GALÁN SOLDEVILLA2026-01-292026-01-29202110.3390/foods100100802-s2.0-85103030733https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33133Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant SciencePhysicochemical composition, antioxidant status, fatty acid profile, and volatile compounds of milk and fresh and ripened ewes’ cheese from a sustainable part-time grazing systemresearch article