Articles citing this article

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Cited article:

Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

Hyung Churl Bae, Joong Hyeon Nam, Gereltuya Renchinkhand, Suk-Ho Choi and Myoung Soo Nam
Applied Biological Chemistry 63 (1) (2020)
https://doi.org/10.1186/s13765-020-00539-5

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

Yvonne F. Collins, Paul L.H. McSweeney and Martin G. Wilkinson
International Dairy Journal 13 (11) 841 (2003)
https://doi.org/10.1016/S0958-6946(03)00109-2

Penicillium abeanum lipase: Purification, characterization, and its use for docosahexaenoic acid enrichment of tuna oil

Akio Sugihara, Yuji Shimada, Nobuo Takada, Toshihiro Nagao and Yoshio Tominaga
Journal of Fermentation and Bioengineering 82 (5) 498 (1996)
https://doi.org/10.1016/S0922-338X(97)86991-7

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference

M. El Soda, Jean Law, Effie Tsakalidou and G. Kalantzopoulos
Developments in Food Science, Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference 37 1823 (1995)
https://doi.org/10.1016/S0167-4501(06)80267-0

Fat lipolyzed with a commercial lipase for the production of blue cheese flavour

Araceli Tomasini, Gustavo Bustillo and Jean-Michel Lebeault
International Dairy Journal 3 (2) 117 (1993)
https://doi.org/10.1016/0958-6946(93)90011-N