Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of inc...

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Detalles Bibliográficos
Autores principales: Gao, Peng, Su, Yanling, Zhang, Wenyuan, Pang, Xiaoyang, Xie, Ning, Zhang, Min, Lv, Jiaping, Zhang, Shuwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954170/
https://www.ncbi.nlm.nih.gov/pubmed/35323273
http://dx.doi.org/10.3390/gels8030160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954170/
https://www.ncbi.nlm.nih.gov/pubmed/35323273
http://dx.doi.org/10.3390/gels8030160

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