Enhancement of cheese flavors with microbial esterases
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference25 articles.
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2. Lipase Systems Used in the Manufacture of Italian Cheese. II. Selective Hydrolysis
3. Italian Cheese Ripening. VI. Effects of Different Types of Lipolytic Enzyme Preparations on the Accumulation of Various Free Fatty and Free Amino Acids and the Development of Flavor in Provolone and Romano Cheese
4. Application of Lipolytic Enzymes to Flavor Development in Dairy Products
5. Industrial application of microbial lipases: A review
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