Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants

Samson Agboola, Shaojiang Chen, Jian Zhao

Open source

DOI: 10.1051/lait:2004032
Published: 2004-11
Container: Dairy Science and Technology
Publisher: EDP Sciences
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1051/lait:2004032,
  title = {Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants},
  author = {Samson Agboola and Shaojiang Chen and Jian Zhao},
  year = {2004},
  journal = {Dairy Science and Technology},
  doi = {10.1051/lait:2004032},
  url = {https://doi.org/10.1051/lait:2004032}
}

RIS

TY  - JOUR
TI  - Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
AU  - Samson Agboola
AU  - Shaojiang Chen
AU  - Jian Zhao
PY  - 2004
JO  - Dairy Science and Technology
DO  - 10.1051/lait:2004032
UR  - https://doi.org/10.1051/lait:2004032
ER  -

APA

Agboola, S., Chen, S., & Zhao, J. (2004). Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants. Dairy Science and Technology. https://doi.org/10.1051/lait:2004032

Source records

crossref · retrieved 2026-09-26T10:08:35.734Z