Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese-Reference-Cited by-同舟云学术

Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese

Published:2008-06-17 Issue:13 Volume:56 Page:5299-5307
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Toelstede Simone¹,Hofmann Thomas¹

Affiliation:

1. Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany, and Lehrstuhl für Lebensmittelchemie and Molekulare Sensorik, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800552n

Reference28 articles.

1. Swiss Cheese Flavor: II. Organoleptic Analysis

2. Isolation of γ-Glutamyl Peptides from Comté Cheese

3. Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

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