Amino acid profile in the ripening of Grana Padano cheese: a NMR study-Reference-Cited by-同舟云学术

Amino acid profile in the ripening of Grana Padano cheese: a NMR study

Published:2000-12 Issue:4 Volume:71 Page:495-502
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Angelis Curtis S,Curini R,Delfini M,Brosio E,D'Ascenzo F,Bocca B

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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4. Les phenomenes microbiologiques et enzimatiques et la biochimie de l'affinage;Choisy,1984

5. Grana Padano cheese;de Angelis Curtis;Food Chemistry,1999

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