Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk-Reference-Cited by-同舟云学术

Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk

Published:2022-04-03 Issue:3 Volume:75 Page:630-642
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Diezhandino Isabel¹,Fernández Domingo²^ORCID,Combarros‐Fuertes Patricia¹^ORCID,Renes Erica¹^ORCID,Fresno José María¹^ORCID,Tornadijo María Eugenia¹^ORCID

Affiliation:

1. Department of Hygiene and Food Technology University of León León 24071 Spain

2. Institute of Food Science and Technology (ICTAL) University of León León 24007 Spain

Funder

Junta de Castilla y León

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12862

Reference58 articles.

1. Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches

2. Rapid Analysis of Free Amino Acids in Infant Foods

3. Flavour formation by amino acid catabolism

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