Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900280j
Reference26 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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