Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors-Reference-Cited by-同舟云学术

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Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

Published:1991-09 Issue:5 Volume:56 Page:1241-1247
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HA J.K.,LINDSAY R.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04743.x/fullpdf

Reference52 articles.

1. Application of Lipolytic Enzymes to Flavor Development in Dairy Products

2. FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS

3. I. Barlow, E.A. Dunstone, G.T. Lloyd, E.H. Ramshaw, and W. Stark, 1984 . Flavor Chemistry . Report of research, Division of food research, Commonwealth Scientific and Industrial Research Organization Australia, p94 .

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