Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese

LWT

Volumn 37, Issue 2, 2004, Pages 269-273

  Casey, M G ^a   Bosset, J O ^a   Butikofer U ^a   Fröhlich Wyder, Marie Therese ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Amino acids; Cheese aroma; Gruyere type cheese; Pyruvate; Keto acid; Ketoglutarate

Indexed keywords

EID: 1942536114     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.09.002     Document Type: Article

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