摘要 : The pure water extraction of Comte cheese solubles and their chromatographic separation facilitate sensory analysis experiments with the fractions directly collected from the column. Two extracts, one obtained after ultrafiltratio... 展开
作者 | Salles C Septier C Roudotalgaron F Guillot A Etievant PX |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 10 |
语种/中图分类号 | 英语 / S13 R15 S |
关键词 | Cheese Peptides Amino acids Taste Aroma Separation Molecular weight peptides Flavored peptides Bitter peptides Cheddar cheese Amino acids Identification Components Taste Separation Nitrogen |
馆藏号 | N2007EPST0002165 |