Formation and Characterization of Aroma Compounds in Camembert Cheese
The characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents a complex aroma profile shaped by biochemical and microbial interactions. Despite advances in analytical methods such as...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2025-05-01
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| シリーズ: | Compounds |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2673-6918/5/2/19 |
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