Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese

Article

Abstract: A total of 107 different peptides, all derived from αS1-, αS2- βcasein, were identified in different

Palabras claves:

Cheese taste, Mass spectrometry, Sensory analysis, Umami

Autores:

Gómez-Ruiz J.A., Lourdes Amigo, Molina E., Ramos M., Taborda G.

Fuentes:

scopus