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Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening

Authors :
Jun Li
Huaitian Cui
Xinyue Xu
Jiayi Li
Miaomiao Lu
Yue Yu
Hong Song
Danshi Zhu
He Liu
Source :
International Journal of Food Science & Technology. 57:1291-1302
Publication Year :
2021
Publisher :
Wiley, 2021.

Details

ISSN :
13652621 and 09505423
Volume :
57
Database :
OpenAIRE
Journal :
International Journal of Food Science & Technology
Accession number :
edsair.doi...........13af637065ee5bc63adbc0e57a462321