Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

Lene Tranberg Andersen, Hedwig Schlichtherle-Cerny, Ylva Margareta Ardö

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@article{0d8ee480cd0211dd9473000ea68e967b,

title = "Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese",

author = "Andersen, {Lene Tranberg} and Hedwig Schlichtherle-Cerny and Ard{\"o}, {Ylva Margareta}",

note = "Nuv{\ae}rende tidsskriftstitel: Dairy Science & Technology",

year = "2008",

doi = "10.1051/dst:2008015",

language = "English",

pages = "467--475",

journal = "Lait",

issn = "1958-5586",

publisher = "Springer-Verlag France",

number = "88",

}

TY - JOUR

T1 - Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

AU - Andersen, Lene Tranberg

AU - Schlichtherle-Cerny, Hedwig

AU - Ardö, Ylva Margareta

N1 - Nuværende tidsskriftstitel: Dairy Science & Technology

PY - 2008

Y1 - 2008

U2 - 10.1051/dst:2008015

DO - 10.1051/dst:2008015

M3 - Journal article

SN - 1958-5586

SP - 467

EP - 475

JO - Lait

JF - Lait

IS - 88

ER -