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Dairy Sci. Technol., 88 4-5 (2008) 467-475

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Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
Les di- et tripeptides hydrophiles ne sont pas pré-requis pour obtenir une flaveur savoureuse du Cheddar affiné

Lene T. Andersen, Hedwig Schlichtherle-Cerny and Ylva Ardö

Dairy Sci. Technol., 88 4-5 (2008) 467-475

Published online: 01 October 2008

DOI: https://doi.org/10.1051/dst:2008015

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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