Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Mette Winther Børsting, Karsten Bruun Qvist, Morten Rasmussen, Jannik Vindeløv, Finn Kvist Vogensen, Ylva Margareta Ardö

    20 Citationer (Scopus)

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    Food Science