The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

Food Chemistry

Volumn 93, Issue 2, 2005, Pages 305-310

  Sihufe, Guillermo A ^a   Zorrilla, Susana E ^a   Rubiolo, Amelia C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese; Ripening; RP HPLC; Trichloroacetic acid; Water soluble fraction

Indexed keywords

PEPTIDE; TRICHLOROACETIC ACID; WATER;

AMINO ACID COMPOSITION; ARTICLE; CHEESE RIPENING; CHROMATOGRAPHY; PEPTIDE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEPARATION TECHNIQUE; SOLUBILITY;

EID: 19444380712     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.027     Document Type: Article

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