Analysis of components and characteristic flavor substances of cheddar cheese at different maturation stages

CHENG Jingjing; CHEN Huimin; LUO Jie; Wang Shaobo; CHEN Shuxing

doi:10.13995/j.cnki.11-1802/ts.023149

CHENG Jingjing, CHEN Huimin, LUO Jie, Wang Shaobo, CHEN Shuxing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 231-237.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 231-237. DOI: 10.13995/j.cnki.11-1802/ts.023149

Analysis of components and characteristic flavor substances of cheddar cheese at different maturation stages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(15): 231-237 https://doi.org/10.13995/j.cnki.11-1802/ts.023149

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Received	Revised	Published
2019-12-18	2020-02-26	2020-08-15
Issue Date
2020-08-15

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