Work

Cheese flavour formation by amino acid catabolism

Year: 2001

Type: article

Source: International Dairy Journal

DOI: 10.1016/s0958-6946(01)00049-8

Authors: Mireille Yvon, Liesbeth Rijnen

Institution: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2043284948

FWCI: 40.39

Cites: 115

Cited by: 744

Related to: 10