ENZYMES OF PENICILLIUM ROQUEFORTI INVOLVED IN BIOSYNTHESIS OF CHEESE FLAVOR

被引：93

作者：

KINSELLA, JE ^{[1
]}

HWANG, DH ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1976年 / 8卷 / 02期

关键词：

D O I：

10.1080/10408397609527222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / 228

页数：38

共 155 条

[51] Hannington E., 1967, BRIT MED J, V2, P550, DOI 10.1136/bmj.2.5551.550
[52] THE MICROFLORA OF BLUE CHEESE SLIME
HARTLEY, CB
JEZESKI, JJ
[J]. JOURNAL OF DAIRY SCIENCE, 1954, 37 (04) : 436 - 445
[53] REVIEWS OF PROGRESS OF DAIRY SCIENCE SECTION D DAIRY CHEMISTRY FORMATION AND METABOLISM OF METHYL KETONES AND RELATED COMPOUNDS
HAWKE, JC
[J]. JOURNAL OF DAIRY RESEARCH, 1966, 33 (02) : 225 - +
[54] Hedrick T., 1968, U.S. Patent Office, Patent No. [3,365,303, 3365303]
[55] HOROWITZ D, 1964, JAMA-J AM MED ASSOC, V188, P1108
[56] HUSSONG R. V., 1935, JOUR DAIRY SCI, V18, P599
[57] HWANG DH, IN PRESS
[58] IMAMURA T., 1960, Journal of the Agricultural Chemical Society of Japan, V34, P892
[59] IMAMURA T, 1966, DAIR SCI ABSTR, V29, P1525
[60] IMAMURA T, 1963, DAIRY SCI, V47, P1696