Work

Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review [volatile flavour compound]

Year: 2000

Type: review

Authors: Technlogy, Maria J. Sousa

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2588780410

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