EVOLUTION OF FREE AMINO-ACIDS DURING THE RIPENING OF CHEDDAR CHEESE CONTAINING ADDED LACTOBACILLI STRAINS

被引：104

作者：

PUCHADES, R ^{[1
]}

LEMIEUX, L ^{[1
]}

SIMARD, RE ^{[1
]}

机构：

[1] UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS RECH STELA GRP,SAINTE FOY G1K 7P4,QUEBEC,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07905.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：885 / &

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