Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
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3. Microencapsulation of bacterial cell-free extract to produce acetic acid for enhancement of cheese flavor;Braun;J. Food Sci.,1982
4. Production of flavor compounds: aldehydes and alcohols from leucine by microencapsulated cell-free extracts of Streptococcus lactis var. maltigenes;Braun;J. Food Biochem.,1983
5. Role of fat in flavor of Cheddar cheese;Foda;J. Dairy Sci.,1974
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