Composition and volatile profiles of commercial Argentinean blue cheeses

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 385-393

  Wolf, Irma V ^a   Perotti, María C ^a   Zalazar, Carlos A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Argentinean blue cheeses; Global composition; Lipolysis; Proteolysis; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; KETONE; VOLATILE FATTY ACID; VOLATILE ORGANIC COMPOUND;

ARGENTINA; ARTICLE; CHEESE; CLASSIFICATION; DAIRYING; FAT INTAKE; FOOD CONTROL; HYDROLYSIS; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN INTAKE;

ALCOHOLS; ARGENTINA; CHEESE; DAIRYING; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS, VOLATILE; FOOD MICROBIOLOGY; HYDROLYSIS; KETONES; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

EID: 78650213435     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4198     Document Type: Article

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