Production of flavour compounds from fat during cheese ripening by action of lipases and esterases

Protein and Peptide Letters

Volumn 16, Issue 10, 2009, Pages 1235-1243

  Wolf, Irma Verónica ^a   Meinardi, Carlos Alberto ^a   Zalazar, Carlos Antonio ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ESTERASE; FAT; FLAVORING AGENT; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; LIPOLYSIS; METABOLISM; MICROBIOLOGY; ODOR;

ANIMALS; CHEESE; ESTERASES; FATS; FLAVORING AGENTS; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LIPASE; LIPOLYSIS; ODORS;

EID: 69649100156     PISSN: 09298665     EISSN: None     Source Type: Journal    
DOI: 10.2174/092986609789071289     Document Type: Article

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