Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a di...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Col·lecció: | Czech Journal of Food Sciences |
| Matèries: | |
| Accés en línia: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.php |
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