Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors
- 1 May 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (3) , 339-343
- https://doi.org/10.1021/jf00063a005
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- FORMATION OF VOLATILE FLAVOR COMPOUNDS IN GREEN BEANS FROM LINOLEIC AND LINOLENIC ACIDSJournal of Food Science, 1978
- Lipids of Penicillium roqueforti. Influence of culture temperature and age on unsaturated fatty acidsJournal of Agricultural and Food Chemistry, 1977
- Earthy aroma of potatoesJournal of Agricultural and Food Chemistry, 1973