The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours

著录项

• 来源
  《International Journal of Dairy Technology》 |2019年第3期|共11页
• 作者

  Salum Pelin; Erbay Zafer; Selli Serkan;

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• 作者单位

  Department of Food EngineeringCukurova University01130 Adana Turkey;

  Department of Food EngineeringAdana Science and Technology University01250 Adana Turkey;

  Department of Food EngineeringCukurova University01130 Adana Turkey;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Cheese; Enzyme‐modified cheese; Proteolysis; Lipolysis; Flavour enhancers; Volatile compounds;

  机译：奶酪;酶改性奶酪;蛋白水解;脂解;风味增强剂;挥发性化合物;