Work

Unsubstituierte aliphatische Monocarbonsäuren, α-Ketosäuren und Amine im Aroma von Cheddar-Käse

Year: 1971

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf01810718

Authors: Karl Heinz Ney, I. Wirotama

Institution: Unilever (Germany)

Language: German

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W150108005

FWCI: 5.97

Cites: 19

Cited by: 24

Related to: 10