Effect of citrus by-product on physicochemical parameters, sensory analysis and volatile composition of different kinds of cheese from raw goat milk

MARÍA DEL PILAR RUIZ PÉREZ-CACHO2026-01-292026-01-29202010.3390/foods91014202-s2.0-85092669381https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32432Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceEffect of citrus by-product on physicochemical parameters, sensory analysis and volatile composition of different kinds of cheese from raw goat milkresearch article