Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 737-744

  Carmona, Miguel A ^a   Sanjuán, Esther ^b   Gómez, Rafael ^a   Fernández Salguero, José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

Author keywords

Cynara cardunculus; Ewe cheese; Proteolysis

Indexed keywords

AROMA; CALCIUM; CHEESE RIPENING; CHEESE; FLAVOR; FOOD ANALYSIS; HUMIDITY; LACTIC ACID; MOISTURE; NITROGEN; PH; PHOSPHORUS; PLANT EXTRACT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN HYDROLYSIS; SODIUM CHLORIDE; SOLUBILITY; STARTER CULTURE; TRYPTOPHAN; TYROSINE;

CYNARA CARDUNCULUS;

EID: 0032933057     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199904)79:5<737::AID-JSFA246>3.0.CO;2-C     Document Type: Article

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