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

✍ Scribed by M. Yvon; S. Berthelot; J.C. Gripon

• Book ID: 117987458
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 370 KB
• Volume: 8
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(99)00011-4