Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

Food Research International

Volumn 43, Issue 4, 2010, Pages 1204-1211

  Wolf, I V ^a   Perotti, M C ^a   Bernal, S M ^a   Zalazar, C A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Characterization; Lipolysis; Proteolysis; Reggianito cheese; Volatile profiles

Indexed keywords

ANALYTICAL RESULTS; ARGENTINA; CHEESE VOLATILES; CHEMICAL COMPOSITIONS; DAIRY PLANTS; NITROGEN FRACTION; ORGANOLEPTIC CHARACTERISTICS; PHYSICOCHEMICAL PARAMETERS; REGGIANITO ARGENTINO CHEESE; RIPENING TIME; STATISTICAL DIFFERENCES; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ALDEHYDES; CHEMICAL COMPOUNDS; ENZYMES; ESTERS; FLOOD CONTROL; KETONES; VISUALIZATION; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 77953126988     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.018     Document Type: Article

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