Work

Dynamics of free amino acid composition in cheese ripening.

Year: 2002

Type: article

Source: Research at the University of Copenhagen (University of Copenhagen)

Authors: Ylva Ardö, B.V. Thage, Jørgen Steen Madsen

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2343216945

FWCI: 3.357

Cites:

Cited by: 54

Related to: 10