Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
Yangyi Chen, William MacNaughtan, Paul D. Jones, Qian Yang, Huw E. L. Williams, Tim Foster
Topics & Concepts
RipeningFood scienceChemistryCheese ripeningLactic acidLysineCitrullineValineSensory analysisArginineBiochemistryAmino acidBiologyBacteriaGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityAnimal Nutrition and Physiology