Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening

Food Chemistry

Volumn 84, Issue 2, 2004, Pages 213-218

  Poveda, Justa M ^a   Cabezas, Lourdes ^a   McSweeney, Paul L H ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acids; Commercial starter; Defined strain starter; Manchego cheese; Ripening time

Indexed keywords

CYSTEINE; LEUCINE; PHENYLALANINE; TYROSINE; VALINE;

AMINO ACID ANALYSIS; ARTICLE; BACTERIUM CULTURE; CHEESE; CHEESE RIPENING; CONCENTRATION (PARAMETERS); FOOD COMPOSITION; LACTOBACILLUS PLANTARUM; PRINCIPAL COMPONENT ANALYSIS; SAMPLING; STARTER CULTURE;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 0142155073     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00204-8     Document Type: Article

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