Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-04-12 DOI:10.17221/239/2022-cjfs

I. Němečková, Šárka Trešlová, H. Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, D. Gabrovská

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含盐量降低的荷兰式奶酪成熟过程中感官活性物质的形成

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

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