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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as we...
Gorde:
| Argitaratua izan da: | Molecules |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7037034/ https://ncbi.nlm.nih.gov/pubmed/31979062 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25030461 |
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