2026-06-07T19:58:51Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/984892025-03-07T00:48:48Zcom_20.500.14352_14col_20.500.14352_15

https://hdl.handle.net/20.500.14352/98489/ore.xml 2024-02-02T17:53:19Z 2024-02-02T17:53:19Z Docta Complutense Use of Lactococcus lactis subsp. cremoris NCDO 763 and a-ketoglutarate to improve the sensory quality of dry fermented sausages. Herranz Hernández, María Beatriz Fernández Álvarez, Manuela Hierro Paredes, Eva Bruna, Jose María Ordóñez, Juan Antonio de la Hoz, Lorenzo 2024-02-02T17:53:19Z ORIGINAL LICENSE CC-LICENSE THUMBNAIL THUMBNAIL