Literature DB >> 7572380

Biogenesis of flavour compounds in cheese.

P F Fox1, T K Singh, P L McSweeney.   

Abstract

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Year:  1995        PMID： 7572380     DOI： 10.1007/978-1-4615-1913-3_6

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN： 0065-2598            Impact factor:   2.622


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  4 in total

1.  Characterization of an intracellular oligopeptidase from Lactobacillus paracasei.

Authors:  R O Tobiassen; T Sørhaug; L Stepaniak
Journal:  Appl Environ Microbiol       Date:  1997-04       Impact factor: 4.792

2.  Determination of changes in the microbial and chemical composition of Țaga cheese during maturation.

Authors:  Adriana Criste; Lucian Copolovici; Dana Copolovici; Melinda Kovacs; Robert H Madden; Nicolae Corcionivoschi; Ozan Gundogdu; Mihaela Berchez; Adriana Cristina Urcan
Journal:  PLoS One       Date:  2020-12-03       Impact factor: 3.240

3.  Comparative Analysis of Milk Triglycerides Profile between Jaffarabadi Buffalo and Holstein Friesian Cow.

Authors:  Aparna Verma; Ningombam Sanjib Meitei; Prakash U Gajbhiye; Mark J Raftery; Kiran Ambatipudi
Journal:  Metabolites       Date:  2020-12-11

4.  Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese.

Authors:  Efthymia Kondyli; Eleni C Pappa; Dimitris Arapoglou; Maria Metafa; Christos Eliopoulos; Cleanthes Israilides
Journal:  Foods       Date:  2022-01-31
  4 in total

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