Umami taste and its relationship with proteolysis and maturation time in cheeses: a review
Cheeses are food consumed in different parts of the world since antiquity, mainly for their nutritional values and characteristic flavors. During maturation, specific aromas, flavors, and textures are developed due to biochemical changes. Factors such as ingredient composition, degradation, and cata...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2023-03-01
|
| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/923 |