VARGÁNÉ VISI, Éva; CSAPÓ, János. Changes in the free D-aspartic acid D-glutamic acid and D-alanine content of cheddar during cheesemaking process. Acta Agraria Kaposváriensis, [S. l.], v. 7, n. 1, p. 47–61, 2003. Disponível em: https://journal.uni-mate.hu/index.php/aak/article/view/1641. Acesso em: 5 dec. 2025.