Food and Fermentation Industries >

2013 , Vol. 39 >Issue 06: 157 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.035

Food and Fermentation Industries

Review on research of cheese flavor

  • MIAO Jun-li ,
  • LIU Zhen-min ,
  • MO Bei-hong ,
  • GAO Hong-yan ,
  • XIAO Yang
Expand

Online published: 2013-06-25

Fold

Abstract

The development and latest achievement of cheese flavor studies at home and abroad were summarized in the article.Advanced methods of extraction,analysis and identification of cheese flavor compounds were enumerated and compared.This article contributes to select analysis methods of cheese flavor,study flavor component and improve cheese flavor.

Key words： cheese; flavor; research

Cite this article

MIAO Jun-li , LIU Zhen-min , MO Bei-hong , GAO Hong-yan , XIAO Yang . Review on research of cheese flavor[J]. Food and Fermentation Industries, 2013 , 39(06) : 157 -162 . DOI: 10.13995/j.cnki.11-1802/ts.2013.06.035

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.