CHARACTERIZATION OF AN ASTRINGENT FLAVOR FRACTION FROM CHEDDAR CHEESE

[1] CYANATE FORMATION AND ELECTROPHORETIC BEHAVIOR OF PROTEINS IN GELS CONTAINING UREA [J]. ANALYTICAL BIOCHEMISTRY, 1966, 14 (02) : 215 - +

[2] ISOLATION OF BITTER AND ASTRINGENT FRACTIONS FROM CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1971, 54 (01) : 8 - +

[3] RELATION OF HEAT-INDUCED CHANGES IN PROTEIN-SALT CONSTITUENTS TO ASTRINGENCY IN MILK SYSTEMS [J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (09) : 1376 - +

[4] JOSLYN M. A., 1964, ADVANCE FOOD RES, V13, P179

[5] KATES M, 1967, LIPID CHROMATOGRAPHI, V1, P1

[6] LEWIS UJ, 1965, J BIOL CHEM, V240, P247

[7] HIGH RESOLUTION OF MILK PROTEINS OBTAINED BY GEL ELECTROPHORESIS [J]. JOURNAL OF DAIRY SCIENCE, 1963, 46 (10) : 1136 - &

[8] Smith I, 1960, CHROMATOGRAPHIC ELEC, V1

[9] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J]. ANALYTICAL CHEMISTRY, 1958, 30 (07) : 1190 - 1206

[10] TANFORD C, 1968, ADVANCES PROTEIN CHE, V23, P155

[1] CYANATE FORMATION AND ELECTROPHORETIC BEHAVIOR OF PROTEINS IN GELS CONTAINING UREA [J]. ANALYTICAL BIOCHEMISTRY, 1966, 14 (02) : 215 - +

[2] ISOLATION OF BITTER AND ASTRINGENT FRACTIONS FROM CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1971, 54 (01) : 8 - +

[3] RELATION OF HEAT-INDUCED CHANGES IN PROTEIN-SALT CONSTITUENTS TO ASTRINGENCY IN MILK SYSTEMS [J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (09) : 1376 - +

[4] JOSLYN M. A., 1964, ADVANCE FOOD RES, V13, P179

[5] KATES M, 1967, LIPID CHROMATOGRAPHI, V1, P1

[6] LEWIS UJ, 1965, J BIOL CHEM, V240, P247

[7] HIGH RESOLUTION OF MILK PROTEINS OBTAINED BY GEL ELECTROPHORESIS [J]. JOURNAL OF DAIRY SCIENCE, 1963, 46 (10) : 1136 - &

[8] Smith I, 1960, CHROMATOGRAPHIC ELEC, V1

[9] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J]. ANALYTICAL CHEMISTRY, 1958, 30 (07) : 1190 - 1206

[10] TANFORD C, 1968, ADVANCES PROTEIN CHE, V23, P155