A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

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Agriculture, Dairy Science, Food Science +12

Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

Servaas Visser · Journal of Dairy Science · 1993 · 303 citations · Full text

Agriculture, Dairy Science, Food Science +14

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

Agriculture, Dairy Science, Food Science +14

Flavour science and technology

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Agriculture, Food Science, Food Processing +5

Study of the Volatile Fraction of Parmesan Cheese

Germana Barbieri, Luciana Bolzoni, Maria Careri et al. · Journal of Agricultural and Food Chemistry · 1994 · 204 citations

Agriculture, Dairy Science, Food Science +16