Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation-Reference-Cited by-同舟云学术

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Published:2023-06 Issue: Volume:53 Page:102698
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xiang Qin,Xia Yixun,Chen Ling,Chen Maoshen,Wang Di,Zhong Fang^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

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4. Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit;Arendse;Scientia Horticulturae,2018

5. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-Effects of proteolytic enzymes and determination of their appropriate combination;Bas;Food and Bioproducts Processing,2019

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