Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese

Journal of Dairy Science

Volumn 90, Issue 11, 2007, Pages 4966-4973

  Gomez Ruiz J A ^a,b   Taborda, G ^a,c   Amigo, L ^a   Ramos, M ^a   Molina, E ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b JOINT RESEARCH CENTRE   (Italy)

^c UNIVERSIDAD DE CALDAS   (Colombia)

Author keywords

Cheese taste; Mass spectrometry; Sensory analysis; Umami

Indexed keywords

EID: 41449117925     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0350     Document Type: Article

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