Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

2017

Ávila, Marta | Gómez-Torres, Natalia | Delgado, David | Gaya, Pilar | Garde, Sonia


书目信息
Food research international
100 页码 595 - 602 ISSN 0963-9969
出版者
Elsevier Ltd
其它主题
Pentanols; 1-propanol; Aminopeptidases; Sensory characteristics; High pressure; Ewe milk cheese; Industrial applications; Taste; Odors
语言
英语
类型
Journal Article; Text

2024-02-28
MODS