Full-bodied cheese flavor–prediction of flavor development soon possible thanks to new method
The microbiologist,
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi.
Cheese Flavor Enhanced Fast and Efficiently
Mirage News,
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi.
Prediction of flavor development during cheese ripening soon possible thanks to new method
Phys.org,
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi.
Full-bodied cheese flavor quickly and efficiently
Science Daily,
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi.