Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as we...

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Detalles Bibliográficos
Autores principales: Ianni, Andrea, Bennato, Francesca, Martino, Camillo, Grotta, Lisa, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037034/
https://www.ncbi.nlm.nih.gov/pubmed/31979062
http://dx.doi.org/10.3390/molecules25030461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037034/
https://www.ncbi.nlm.nih.gov/pubmed/31979062
http://dx.doi.org/10.3390/molecules25030461

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