A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Author:

Engels W.J.M.,Dekker R.,de Jong C.,Neeter R.,Visser S.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

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2. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78; its possible role in flavor development in cheese;Alting;Applied and Environmental Microbiology,1995

3. Analysis of odoractive volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;Journal of Agricultural and Food Chemistry,1995

4. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;New Zealand Journal of Dairy Science and Technology,1986

5. Automatic system for rapid analysis of volatile compounds by purge-and-cold-trapping/capillary gas chromatography;Badings;Journal of High Resolution Chromatography and Chromatography Communications,1985

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