Changes in Volatile Compounds of Cheese

Processing and Impact on Active Components in Food

Volumn , Issue , 2015, Pages 231-239

  Andiç, Seval ^a   Tunçtürk, Yusuf ^a   Boran, Gökhan ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Cheese; Glycolysis; Lipolysis; Proteolysis; Ripening; Volatile Compounds

Indexed keywords

CHEESES; ENZYMES; FATTY ACIDS; KETONES; METABOLISM; ODORS; PROTEOLYSIS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

GLYCOLYSIS; LIPOLYSIS; METABOLIC PATHWAYS; ORGANOLEPTIC QUALITY; RIPENING; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE FLAVOR COMPOUNDS;

FLAVOR COMPOUNDS;

EID: 84943557222     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404699-3.00028-7     Document Type: Chapter

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