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Evolution of free amino acid content during ripening of Mahon cheese

1997

Frau, M. | Massanet, J. | Rossello, C. | Simal, S. | Canellas, J. (Department of Chemistry, University of Illes Balears, Ctra Valldemossa km, 7.5. 07071 Palma de Mallorca (Spain))

AGROVOC Keywords
acide glutamique alanina alanine amino acids asparagina asparagine cheese fenilalanina flora microbiana flore microbienne free amino acids fromage glicina glutamic acid glutamina glutamine glycine (amino acid) isoleucina isoleucine leche pasteurizada leucina leucine lisina lysine maduramiento microbial flora ornithine ornitina pasteurized milk phenylalanine proteolisis proteolyse proteolysis queso ripening serina serine threonine treonina valina valine
Bibliographic information
Volume 60 Issue 4
Pagination
pp. 651-657
Other Subjects
Mahon cheese; Acido glutamico; Glycine (acide amine); Aminoacidos; Murissage; Acide amine; Lait pasteurise
Language
English
Note
23 ref.
1997-08-15
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