Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis
Tuba Erkaya, Ali Adnan Hayaloğlu
Topics & Concepts
RipeningBrineChemistryFood scienceCheese ripeningAromaChromatographyOrganic chemistryProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides