The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Author:
Affiliation:
1. National Research Council, Italy
2. Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst06018.pdf
Reference57 articles.
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4. Study of the volatile fraction in Parmesan cheese;Barbieri G.;Journal of Agricultural and Food Chemistry,1994
5. Cheese: chemistry, physics and microbiology;Battistotti B.,1993
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