Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheese

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 71-80

  Irigoyen, A ^a   Ortigosa, M ^a   Juansaras, I ^a   Oneca, M ^a   Torre, P ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Amino acids; Ewe's milk cheese; Lactobacillus; Volatile compounds

Indexed keywords

ALANINE; AMINO ACID; GLUTAMINE; ISOLEUCINE; LEUCINE; LYSINE; PHENYLALANINE; SERINE; VALINE;

ARTICLE; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MILK; NONHUMAN; PASTEURIZATION;

LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; OVIS;

EID: 33745218734     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.011     Document Type: Article

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