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September 5, 2013International Journal of Food PropertiesOpen Access

Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

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ZGZehra Güler

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Zehra Güler (2013) studied this question.

synapsesocial.com/papers/6aa2beefc1342f4f607f67eehttps://doi.org/10.1080/10942912.2012.697957
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Also Consider

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  1. 1Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review2000 · 1,253 citations
  2. 2ANTIMICROBIAL ACTIVITY OF SPICES <sup>1</sup>2004 · 254 citations
  3. 3Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography1989 · 233 citations
  4. 4Synthesis of Oxalic Acid by Enzymes from Lettuce Leaves1983 · 45 citations
  5. 5Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties1996 · 604 citations