@article{d2464599bbeb4adc89fef055d050ea19,
title = "Editorial :: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics",
keywords = "cheese ripening, low-fat cheeses, low-salt cheeses, nutritional profile, sensory characteristics, technological strategies",
author = "Carina Bergamini and Erica Hynes and Antonio-Jos{\'e} Trujillo and Perotti, {Mar{\'i}a Cristina}",
note = "Funding Information: CB, EH, and MP acknowledge the financial support of Agencia Nacional de Promoci{\'o}n Cient{\'i}fica y Tecnol{\'o}gica (ANPCyT), Universidad Nacional del Litoral (UNL), and Consejo Nacional de Investigaciones Cient{\'i}ficas y T{\'e}cnicas (CONICET), Argentina. A-JT acknowledges the Ag{\`e}ncia de Suport a la Competitivitat de l'Empresa Catalana (ACC1{\'O}), Generalitat de Catalunya (Spain). Funding Information: This study was supported by the Project PICT 2019-01633 funded by Agencia Nacional de Promoci{\'o}n Cient{\'i}fica y Tecnol{\'o}gica (ANPCyT, Argentina), Project CAI+D 2020 N° 50620190100105LI funded by Universidad Nacional del Litoral (UNL, Argentina), and Project PIP 2021/2023 N° 11220200100863CO funded by Consejo Nacional de Investigaciones Cient{\'i}ficas y T{\'e}cnicas (CONICET, Argentina), and R + D + I project “Foods with enhanced nutritional profiles for populations with specific nutritional requirements,” Comunitats RiS3CAT funded by Ag{\`e}ncia de Suport a la Competitivitat de l'Empresa Catalana (ACC1{\'O}), Generalitat de Catalunya (Spain).",
year = "2023",
month = mar,
day = "30",
doi = "10.3389/fnut.2023.1155604",
language = "English",
volume = "10",
journal = "Frontiers in Nutrition",
issn = "2296-861X",
publisher = "Frontiers Media S.A.",
}
