Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds
- 31 October 1998
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 8 (10) , 889-898
- https://doi.org/10.1016/s0958-6946(99)00011-4
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