Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study...

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Detalles Bibliográficos
Autores principales: Ahmed, Mahmoud E., Hammam, Ahmed R. A., Ali, Abd El‐Fatah, Alsaleem, Khalid A., Elfaruk, Mohamed Salem, Kamel, Dalia G., Moneeb, Asmaa H. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171539/
https://www.ncbi.nlm.nih.gov/pubmed/37181312
http://dx.doi.org/10.1002/fsn3.2438

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171539/
https://www.ncbi.nlm.nih.gov/pubmed/37181312
http://dx.doi.org/10.1002/fsn3.2438

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