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The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mi?ine) throughout ripening

机译:整个成熟过程中,游离脂肪酸的含量与电子鼻传感器反应和干酪皮大袋(Sir iz mi?ine)中奶酪的感觉评估有关

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摘要

The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the...
机译:羔羊皮袋中的奶酪成熟过程中主要的生化过程是脂肪分解。为了评估脂解过程中释放的游离脂肪酸(FFA)对奶酪的麻袋风味和香气的影响,...

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