Goat cheese flavor: Sensory evaluation of branched-chain fatty acids and small peptides

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 835-841

  Salles, C ^a   Sommerer, N ^a   Septier, C ^a   Issanchou, S ^a   Chabanet, C ^a   Garem, A ^a   Le Quere J L ^a  

^a CEMAGREF   (France)

Author keywords

Branched chain fatty acids; Cheese model; Flavor; Goat cheese; Peptides; Threshold value

Indexed keywords

CAPRA HIRCUS;

EID: 0036216286     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10686.x     Document Type: Article

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