Amino acid metabolism in relationship to cheese flavor development

Balasubramanian Ganesan, Bart C Weimer

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Citations (Scopus)
Original languageEnglish (US)
Title of host publicationImproving the Flavour of Cheese
PublisherElsevier Inc.
Pages70-101
Number of pages32
ISBN (Print)9781845690076
DOIs
StatePublished - Apr 2007
Externally publishedYes

Fingerprint

Cheeses
Flavors
Metabolism
Amino Acids

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Ganesan, B., & Weimer, B. C. (2007). Amino acid metabolism in relationship to cheese flavor development. In Improving the Flavour of Cheese (pp. 70-101). Elsevier Inc.. https://doi.org/10.1533/9781845693053.1.70

Amino acid metabolism in relationship to cheese flavor development. / Ganesan, Balasubramanian; Weimer, Bart C.

Improving the Flavour of Cheese. Elsevier Inc., 2007. p. 70-101.

Research output: Chapter in Book/Report/Conference proceedingChapter

Ganesan, B & Weimer, BC 2007, Amino acid metabolism in relationship to cheese flavor development. in Improving the Flavour of Cheese. Elsevier Inc., pp. 70-101. https://doi.org/10.1533/9781845693053.1.70
Ganesan, Balasubramanian ; Weimer, Bart C. / Amino acid metabolism in relationship to cheese flavor development. Improving the Flavour of Cheese. Elsevier Inc., 2007. pp. 70-101
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