Identification of Bitterness-Masking Compounds from Cheese

[Image: see text] Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear mag...

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Detalles Bibliográficos
Autores principales: Homma, Ryousuke, Yamashita, Haruyuki, Funaki, Junko, Ueda, Reiko, Sakurai, Takanobu, Ishimaru, Yoshiro, Abe, Keiko, Asakura, Tomiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2012
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3399598/
https://www.ncbi.nlm.nih.gov/pubmed/22502602
http://dx.doi.org/10.1021/jf300563n

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3399598/
https://www.ncbi.nlm.nih.gov/pubmed/22502602
http://dx.doi.org/10.1021/jf300563n

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