Old Web
English
Sign In
Acemap
>
Paper
>
Influence of peptide and amino acids on the formation of cheese flavour
Influence of peptide and amino acids on the formation of cheese flavour
2010
Nataša Mikulec
Ivan Habuš
Neven Antunac
Ljubinka Vitale
Jasmina Havranek
Keywords:
Aroma
Biochemistry
Cheese ripening
Food science
Flavour
Amino acid
Chemistry
Chemical composition
Proteolysis
Organic chemistry
Sulfur
Peptide
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
3
Citations
NaN
KQI
[]