Volatile flavour production by Penicillium caseifulvum

International Dairy Journal

Volumn 8, Issue 10-11, 1998, Pages 883-887

  Larsen, Thomas Ostenfeld ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Aroma; Cheese fermentation; Flavour; Methyl ketones; Penicillium camemberti; Penicillium caseifulvum; Terpenes

Indexed keywords

ACETONE; ALCOHOL; AROMA; CARYOPHYLLENE; CHEESEMAKING; FLAVOR; FOOD PRODUCTION; LIMONENE; LIQUID CREAM MEDIUM; MASS SPECTROMETRY; STYRENE;

PENICILLIUM CAMEMBERTI; PENICILLIUM CASEIFULVUM;

EID: 0032193685     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00010-2     Document Type: Article

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