Alterations of soybean lecithin during curd formation in cheese making-Reference-Cited by-同舟云学术

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Alterations of soybean lecithin during curd formation in cheese making

Published:1985-11 Issue:6 Volume:33 Page:1093-1096
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Weber Nikolaus,Wiechen Arnold,Buchheim Wolfgang,Prokopek Dieter

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00066a019

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Detection of α-Dicarbonyl Compounds in Maillard Reaction Systems and in Vivo;Journal of Agricultural and Food Chemistry;2001-10-31

2. Nδ-(5-Hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a Novel Methylglyoxal−Arginine Modification in Beer;Journal of Agricultural and Food Chemistry;2000-12-06

3. Differential Pulse Polarographic Determination of α-Dicarbonyl Compounds in Foodstuffs after Derivatization with o-Phenylenediamine;Journal of Agricultural and Food Chemistry;1999-07-17

4. Mechanistic Studies on Thiazolidine Formation in Aldehyde/Cysteamine Model Systems;Journal of Agricultural and Food Chemistry;1998-01-01

5. Effect of lecithin addition on the yield and quality of soft cheeses;Food / Nahrung;1991

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