Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds

Article

Abstract: The correlation between chemical and sensory analysis of the water-soluble extract compounds with mo

Palabras claves:

Flavor, Low-molecular-weight water-soluble compounds, Manchego cheese, pasteurization, Sensorial analyses, Taste

Autores:

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

Fuentes:

scopus