Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Odor and Aroma of Hispánico Cheese: Correlation of Volatile Compounds and Sensory Analysis-Reference-Cited by-同舟云学术

Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Odor and Aroma of Hispánico Cheese: Correlation of Volatile Compounds and Sensory Analysis

Published:2005-12-17 Issue:2 Volume:54 Page:382-389
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ávila Marta¹,Garde Sonia¹,Fernández-García Estrella¹,Medina Margarita¹,Nuñez Manuel¹

Affiliation:

1. Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051848f

Reference30 articles.

1. Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

2. Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct

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