Work

Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

Year: 2012

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-012-0755-3

Authors: Mehrnaz Aminifar, Manouchehr Hamedi, Zahra Emam-Djomeh, Ali Mehdinia

Institutions: Islamic Azad University, Tehran, Islamic Azad University, Buin-Zahra, University of Tehran, Iranian National Institute for Oceanography and Atmospheric Science

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

OpenAlex ID: W1995011353

FWCI: 1.881

Cites: 38

Cited by: 33

Related to: 10