Influence of Cheese Composition on Aroma Content, Release, and Perception
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of thes...
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| Hlavní autoři: | , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2024-07-01
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| Edice: | Molecules |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/1420-3049/29/14/3412 |
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