Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti-Reference-Cited by-同舟云学术

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

Published:2018-10-29 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Gurkan H.¹,Yilmaztekin M.¹,Cakmakci S.²,Hayaloglu A. A.¹^ORCID

Affiliation:

1. Department of Food EngineeringInonu University Malatya Turkey

2. Department of Food EngineeringAtaturk University Erzurum Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12568

Reference35 articles.

1. Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

2. Determination of Biogenic Amines in Herby Cheese

3. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese

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