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

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
Odors; Aminopeptidases; Industrial applications; Pentanols; 1-propanol; Ewe milk cheese; Sensory characteristics; Taste; High pressure
语言
英语
类型
Text; Journal Article

2024-02-28
MODS