Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese
Author:
Affiliation:
1. Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
2. School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
3. the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12332/fullpdf
Reference152 articles.
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2. A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese;Alewijn;Intl Dairy J,2003
3. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese;Aprea;Journal of Dairy Science,2016
4. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006
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