Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors...
| Format: | Article |
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| Language: | English |
| Published: |
Association of Food Technology, Turkey
2015-02-01
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| Series: | Gıda |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/gidader/issue/6841/91775?publisher=gidadernegi |