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Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese. / Andersen, Lene Tranberg; Schlichtherle-Cerny, Hedwig; Ardö, Ylva Margareta.
In:
Le Lait (Print), No. 88, 2008, p. 467-475.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Andersen, LT, Schlichtherle-Cerny, H
& Ardö, YM 2008, '
Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese',
Le Lait (Print), no. 88, pp. 467-475.
https://doi.org/10.1051/dst:2008015APA
Andersen, L. T., Schlichtherle-Cerny, H.
, & Ardö, Y. M. (2008).
Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese.
Le Lait (Print), (88), 467-475.
https://doi.org/10.1051/dst:2008015Vancouver
Andersen LT, Schlichtherle-Cerny H
, Ardö YM.
Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese.
Le Lait (Print). 2008;(88):467-475.
https://doi.org/10.1051/dst:2008015Author
Andersen, Lene Tranberg ; Schlichtherle-Cerny, Hedwig ; Ardö, Ylva Margareta. / Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese. In: Le Lait (Print). 2008 ; No. 88. pp. 467-475.
Bibtex
@article{0d8ee480cd0211dd9473000ea68e967b,
title = "Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese",
author = "Andersen, {Lene Tranberg} and Hedwig Schlichtherle-Cerny and Ard{\"o}, {Ylva Margareta}",
note = "Nuv{\ae}rende tidsskriftstitel: Dairy Science & Technology",
year = "2008",
doi = "10.1051/dst:2008015",
language = "English",
pages = "467--475",
journal = "Lait",
issn = "1958-5586",
publisher = "Springer-Verlag France",
number = "88",
}
RIS
TY - JOUR
T1 - Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
AU - Andersen, Lene Tranberg
AU - Schlichtherle-Cerny, Hedwig
AU - Ardö, Ylva Margareta
N1 - Nuværende tidsskriftstitel: Dairy Science & Technology
PY - 2008
Y1 - 2008
U2 - 10.1051/dst:2008015
DO - 10.1051/dst:2008015
M3 - Journal article
SP - 467
EP - 475
JO - Lait
JF - Lait
SN - 1958-5586
IS - 88
ER -
