Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content-Reference-Cited by-同舟云学术

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Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content

Published:2022-05-18 Issue:4 Volume:37 Page:243-253
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour & Fragrance J

Author:

Tsouli Sarhir Salwa¹^ORCID,Amanpour Asghar²^ORCID,Bouseta Amina¹,Selli Serkan³⁴^ORCID

Affiliation:

1. Laboratory of Biotechnology, Environment, Agri‐food, and Health Sidi Mohamed Ben Abdellah University Fez Morocco

2. Department of Nutrition and Dietetics, Faculty of Health Sciences Biruni University Istanbul Turkey

3. Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey

4. Department of Nutrition and Dietetics, Faculty of Health Sciences Cukurova University Adana Turkey

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3696

Reference52 articles.

1. Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS

2. Aromagrams – Aromatic profiles in the appreciation of food quality

3. Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale

4. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan jben

5. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben);Ouadghiri M;J Swings,2005

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