NIERO, G.; STURARO, A.; TRENTIN, A. R.; MASI, A.; MARCHI, M. D.; CASSANDRO, M. Effect of cheesemaking with microparticulated whey proteins on the concentration of low molecular thiols in cheese. Acta Agraria Kaposváriensis, [S. l.], v. 18, n. 1, p. 103–108, 2014. Disponível em: https://journal.ke.hu/index.php/aak/article/view/2112. Acesso em: 6 máj. 2021.