机译:表征Ezine奶酪中的香气活性化合物,感官特性和蛋白水解
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Agricultural Faculty, Animal Science Department, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey;
Ezine cheese; aroma; proteolysis; packaging type;
机译:香气活性化合物的表征,酸凝奶酪的化学和感官特性:切尔克斯奶酪。
机译:凝乳洗涤对全脂切达干酪中干酪蛋白水解,质地,挥发性化合物和感官等级的影响。
机译:商业Reggianito阿根廷干酪的化学组成,蛋白水解,脂解和挥发性化合物的特征研究:Reggianito阿根廷干酪的表征
机译:对切达干酪乳酪溶液的影响和非起动菌株乳酸杆菌的感觉特征
机译:特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
机译:基于气味活性值和描述性感官分析的不同处理方式的奥米加果实中主要香气活性化合物的表征
机译:基于异味活性值和描述性感官分析,不同地处理从OMIJA果实分离的关键芳香活性化合物的表征