Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
type: Dataset
description: International audience
issued: 2026-05-08T13:54:26.896147
language: en
modified: 2026-05-08T13:54:26.896151
contact point: Organization
  fn: CCSD
keyword: amertume
keyword: bitterness
keyword: fromage-de-brebis
keyword: hydrophilic
keyword: hydrophilie
keyword: hydrophobic
keyword: hydrophobie
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: ovine-cheesebr---brpeptide
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
landing page: Le Lait

Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
type: Distribution
format: HTML
issued: 2026-05-08T13:54:26.898174
modified: 2026-05-08T13:54:26.878258
access URL: https://hal.science/hal-00895435

test_moissonnage_selune
type: Agent