Work

Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

Year: 1998

Type: article

Source: International Dairy Journal

DOI: 10.1016/s0958-6946(99)00011-4

Authors: M. Yvon, S. Berthelot, J.C. Gripon

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

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2079611693

FWCI: 11.16

Cites:

Cited by: 170

Related to: 10