Enhancement of ester formation in Camembert cheese by addition of ethanol

Author:

Hong Qing12,Wang Gang1,Zhang Qiuxiang1,Tian Fengwei1,Xiao-Ming Liu1,Zhao Jianxin1,Chen Yong-Quan1,Zhang Hao1,Chen Wei13

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China

2. State Key Laboratory of Dairy Biotechnology; Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd.; Shanghai 200436 China

3. Beijing Innovation Centre of Food Nutrition and Human Health; Beijing Technology & Business University; Beijing 100048 China

Funder

National Natural Science Foundation of China

Key Projects in the National Science and Technology Pillar Programme during the Twelfth Five-year Plan Period

111 Project

Program for Changjiang Scholars and Innovative Research Team in University

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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