Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Le Lait (Print) |
| Issue number | 88 |
| Pages (from-to) | 467-475 |
| Number of pages | 9 |
| ISSN | 0023-7302 |
| DOIs | |
| Publication status | Published - 2008 |
ID: 9225470