Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition

Volumn 60, Issue 1, 2020, Pages 33-47

  Afshari, Roya ^a   Pillidge, Christopher J ^a   Dias, Daniel A ^a   Osborn, A Mark ^a   Gill, Harsharn ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Cheese; cheese ripening; microbiota; next generation sequencing; omics analysis

Indexed keywords

CHEESES; MICROORGANISMS; RNA; TEXTURES;

CHEESE RIPENING; CHEESE RIPENING PROCESS; FERMENTED DAIRY PRODUCTS; MICROBIAL COMMUNITIES; MICROBIOTAS; NEXT-GENERATION SEQUENCING; OMICS ANALYSIS; POTENTIAL FUNCTIONALITY;

METABOLITES;

BIOLOGY; CHEESE; FOOD CONTROL; METAGENOMICS; MICROBIOLOGY; MICROFLORA; TASTE;

CHEESE; COMPUTATIONAL BIOLOGY; FOOD MICROBIOLOGY; METAGENOMICS; MICROBIOTA; TASTE;

EID: 85076430811     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2018.1512471     Document Type: Review

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