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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2012
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| 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 |