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Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction–gas chromatography–mass spectrometry [SPME–GC–MS] and sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS-PAGE] were...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2012
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190257/ https://ncbi.nlm.nih.gov/pubmed/25328184 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0755-3 |
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