A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese-Reference-Cited by-同舟云学术

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A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Published:2009-02-25 Issue:4 Volume:57 Page:1440-1448
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Toelstede Simone,Dunkel Andreas,Hofmann Thomas

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803376d

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