MICROENCAPSULATION OF CELL-FREE-EXTRACTS TO DEMONSTRATE THE FEASIBILITY OF HETEROGENEOUS ENZYME-SYSTEMS AND COFACTOR RECYCLING FOR DEVELOPMENT OF FLAVOR IN CHEESE

被引：17

作者：

BRAUN, SD

OLSON, NF

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1986年 / 69卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(86)80524-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1202 / 1208

页数：7

共 11 条

[1]

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[8] MICROENCAPSULATION OF CHEESE RIPENING SYSTEM - PRODUCTION OF DIACETYL AND ACETOIN IN CHEESE BY ENCAPSULATED BACTERIAL CELL-FREE-EXTRACT [J].

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[10] SIMPLE ON-COLUMN TRAPPING PROCEDURE FOR GAS CHROMATOGRAPHIC ANALYSIS OF FLAVOR VOLATILES [J].

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