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June 1, 1972Journal of Dairy ScienceOpen Access

Characterization of an Astringent Flavor Fraction from Cheddar Cheese

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Authors

VHV.R. HarwalkarAgriculture and Agri-Food Canada

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V.R. Harwalkar (1972) studied this question.

synapsesocial.com/papers/6a9bfbb265be01ca55623ceehttps://doi.org/10.3168/jds.s0022-0302(72)85564-4
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  4. 4Isolation of Bitter and Astringent Fractions from Cheddar Cheese1971 · 67 citations