Work

Formation of flavor compounds by amino acid catabolism in cheese.

Year: 2009

Type: article

Source: GIDA - Journal of Food

Authors: Betul Ertekin, Özge Duygu Okur, Zeynep B. Güzel‐Seydim

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W264090431

FWCI:

Cites:

Cited by: 2

Related to: 10