Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
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5. Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese;Bertuzzi;Comprehensive Reviews in Food Science and Food Safety,2018
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