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Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

by Visser, Servaas
Published in Journal of dairy science (01.01.1993)

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Biogenesis of flavour compounds in cheese

by Fox, P.F. (University College, Cork, Ireland.), Singh, T.K, McSweeney, P.L.H
Published in Advances in experimental medicine and biology (1995)

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Volatile components of boiled scallop

by Suzuki, J. (Soda Aromatic Co, Ltd., Chiba, Japan), Ichimura, N, Etoh, T
Published in Food reviews international (1990)

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Aroma characteristics of steamed sweet potato: Comparison with apple juice aroma characteristics

by Tamaki, K.(University of California, Davis (USA)), Tamaki, T, Matsuo, Y
Published in Food Preservation Science (Japan) (31.03.2008)

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