Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,Food Animals
Reference33 articles.
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3. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics;Carbonell;Le Lait,2002
4. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge;Collins;Int. Dairy J.,2003
5. Determination of free fatty acids in milk and cheese: procedures for extraction, clean up and capillary gas chromatographic analysis;De Jong;J. High Res. Chromatogr.,1990
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