Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, Maria Merlino, Ottavia Prestia, Catherine Stanton, Antonella Verzera
Topics & Concepts
Shelf lifeAromaFood scienceOdorAcetoinFlavorTasteChemistryLactoseSensory analysisSensory systemMozzarella cheeseBiologyNeuroscienceFermentationOrganic chemistryProbiotics and Fermented FoodsDigestive system and related healthBiochemical Analysis and Sensing Techniques