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Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
Lene T. Andersen, Hedwig Schlichtherle-Cerny, Ylva ArdöVolume:
88
Pages:
9
DOI:
10.1051/dst:2008015
Date:
July, 2008
File:
PDF, 301 KB
2008