Amino acids evolution during ripening of goats' milk cheese manufactured with different coagulants

International Journal of Food Science and Technology

Volumn 44, Issue 10, 2009, Pages 2062-2069

  Pino, Antonio ^a   Prados, Francisco ^a   Galán, Elena ^a   Vivo, Rafael ^a   Fernández Salguero, José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Coagulants; Goat cheese; Proteolysis

Indexed keywords

CAPRA HIRCUS; CYNARA CARDUNCULUS;

EID: 70349221729     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02031.x     Document Type: Article

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