Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses-Reference-Cited by-同舟云学术

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Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses

Published:1993-10 Issue:10 Volume:41 Page:1659-1663
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Collin Sonia.,Osman Magdy.,Delcambre Sabine.,El-Zayat Ali I.,Dufour Jean Pierre.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00034a027

Cited by 68 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. Sensory Profiles of Middle Eastern and Related Cheeses;Sensory Profiling of Dairy Products;2023-05-12

2. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses;International Dairy Journal;2023-02

3. Is acrolein a reuterin-borne chemical hazard in biopreserved foods?;Food Chemistry Advances;2022-10

4. Aromatic Yeasts;Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture;2022-09-14

5. Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging;Fermentation;2022-07-27

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