Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese-Reference-Cited by-同舟云学术

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Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Published:2012-12-06 Issue:8 Volume:93 Page:1845-1851
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Karali Fotini¹,Georgala Aikaterini¹,Massouras Theophilos¹,Kaminarides Stelios¹

Affiliation:

1. Laboratory of Dairy Research, Department of Food Science and Technology; Agricultural University of Athens; Athens Greece

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5978/fullpdf

Reference44 articles.

1. Biochemical pathways for the production of flavour compounds in cheeses during ripening;McSweeney;A review. Lait,2000

2. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge;Collins;Int Dairy J,2003

3. Relations between cheese flavor and chemical composition;Urbach;Int Dairy J,1993

4. The flavor of milk and dairy products. II. Cheese: contribution of volatile compounds;Urbach;Int J Dairy Technol,1997

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