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Patel H, Aru V, Sørensen KM, Engelsen SB. Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy. Food Chem 2024; 454:139786. [PMID: 38820640 DOI: 10.1016/j.foodchem.2024.139786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/02/2024]
Abstract
This study aims to investigate the potential of using advanced spectroscopies for cheese quality monitoring. For this purpose, six semi-hard cheeses manufactured using lactic acid bacteria (LAB) and/or propionic acid bacteria (PAB) were explored using near-infrared spectroscopy (NIRS) and Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy. The spectral data were analyzed using principal component analysis for extraction of possible discriminative patterns in quality parameters. The results show that the green analytical, but primarily bulk-sensitive, NIRS method was able to discriminate the cheese varieties primarily due to differences in the first overtone CH stretching region between 1650 and 1720 nm, in particular by the lactate methylene absorption at 1674 nm. A total of 25 metabolites were identified in the 1H NMR spectra of the cheese extracts, several of which were associated with the LAB and PAB metabolic pathways. PAB-associated metabolites include propionate, acetate, and glutamate, while LAB-associated metabolites include lactate and acetoin among others.
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Affiliation(s)
- Harshkumar Patel
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Violetta Aru
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Klavs Martin Sørensen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; FOSS Analytical A/S, Nils Foss Allé 1, 3400 Hillerød, Denmark
| | - Søren Balling Engelsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
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Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese. Food Res Int 2022; 162:112011. [DOI: 10.1016/j.foodres.2022.112011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022]
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3
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Štefániková J, Árvay J, Kunová S, Kowalczewski PŁ, Kačániová M. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza". FOOD SCI TECHNOL INT 2021; 28:580-591. [PMID: 34515545 DOI: 10.1177/10820132211039916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of "May bryndza" cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%-24.55%), acetic acid (6.69%-13.39%), methoxy-phenyl-oxime (4.49%-8.52%), butanoic acid (1.89%-5.67%), and 2,3-butanediol (0.98%-4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the "May bryndza" cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.
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Affiliation(s)
- Jana Štefániková
- AgroBioTech Research Centre, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Július Árvay
- Department of Chemistry, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Simona Kunová
- Department of Food Hygiene and Safety, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | | | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, 49645Slovak University of Agriculture in Nitra, Nitra, Slovak Republic.,Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, 49726University of Rzeszow, Rzeszow, Poland
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Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture. Folia Microbiol (Praha) 2021; 66:761-774. [PMID: 34110617 DOI: 10.1007/s12223-021-00885-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to isolate lactic acid bacteria (LABs) of technological interest from Moroccan camel milk and select starter or adjunct culture for dairy product manufacturing. The phenotypic and biochemical identification of 47 isolates revealed the existence of ten Lactococcus lactis, eleven Lactobacillus plantarum, three Lactobacillus brevis, two Lactobacillus paracasei, eleven Enterococcus spp., seven Lactococcus spp. and two Lactobacillus spp. Our strains showed a fast acidifying ability (ΔpH ranged between 0.69 ± 0.01 and 1.22 ± 0.05 after 6 h), high proteolytic and autolytic activities (1.93 ± 0.02 to 9.9 ± 0.022 mM glycine and 15.21 ± 2.21% to 83.24 ± 1% respectively), and an important lipolytic and free radical scavenging capacity. Furthermore, they were able to use citrate, to produce exopolysaccharide, and they exhibited antibacterial activity against Gram-negative and Gram-positive pathogenic bacteria and had no hemolytic activity. This study has shown that Moroccan camel milk represents a rich biotope of interesting LABs for dairy products industry.
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Štefániková J, Árvay J, Miškeje M, Kačániová M. Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry. POTRAVINARSTVO 2020. [DOI: 10.5219/1300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.
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Štefániková J, Ducková V, Miškeje M, Kačániová M, Čanigová M. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. Foods 2020; 9:foods9091195. [PMID: 32872403 PMCID: PMC7555437 DOI: 10.3390/foods9091195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/20/2020] [Accepted: 08/27/2020] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced "bryndza" cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe's milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The "bryndza" cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of "bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced "bryndza" cheese than in industrially produced "bryndza" cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among "bryndza" cheese samples and these differences were connected with the type of milk and dairies.
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Affiliation(s)
- Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Correspondence: ; Tel.: +421-376-414-911
| | - Viera Ducková
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (V.D.); (M.Č.)
| | - Michal Miškeje
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinkiej 1, 35601 Rzeszow, Poland
| | - Margita Čanigová
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (V.D.); (M.Č.)
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. Int J Food Microbiol 2016; 233:20-28. [DOI: 10.1016/j.ijfoodmicro.2016.06.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 03/23/2016] [Accepted: 06/07/2016] [Indexed: 11/16/2022]
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8
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Søndergaard L, Ryssel M, Svendsen C, Høier E, Andersen U, Hammershøj M, Møller JR, Arneborg N, Jespersen L. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.06.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Cavanagh D, Kilcawley KN, O'Sullivan MG, Fitzgerald GF, McAuliffe O. Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Nájera-Domínguez C, Gutiérrez-Méndez N, Nevárez-Moorillon G, Caro-Canales I. Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0175-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Afzal MI, Delaunay S, Paris C, Borges F, Revol-Junelles AM, Cailliez-Grimal C. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. Int J Food Microbiol 2012; 157:332-9. [DOI: 10.1016/j.ijfoodmicro.2012.05.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Revised: 04/30/2012] [Accepted: 05/09/2012] [Indexed: 11/29/2022]
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Brandsma JB, van de Kraats I, Abee T, Zwietering MH, Meijer WC. Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production. Food Microbiol 2011; 29:27-32. [PMID: 22029915 DOI: 10.1016/j.fm.2011.08.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Revised: 08/02/2011] [Accepted: 08/07/2011] [Indexed: 11/30/2022]
Abstract
Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3-4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds.
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Smit BA, Engels WJM, Smit G. Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. Appl Microbiol Biotechnol 2008; 81:987-99. [PMID: 19015847 PMCID: PMC7419363 DOI: 10.1007/s00253-008-1758-x] [Citation(s) in RCA: 178] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2008] [Revised: 10/16/2008] [Accepted: 10/18/2008] [Indexed: 11/28/2022]
Abstract
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.
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Affiliation(s)
- Bart A Smit
- Campina Innovation, Nieuwe Kanaal 7C, 6709PA Wageningen, The Netherlands
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15
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Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture. Food Chem 2008; 108:862-8. [DOI: 10.1016/j.foodchem.2007.11.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Revised: 10/08/2007] [Accepted: 11/21/2007] [Indexed: 11/21/2022]
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Whetstine MEC, Drake MA, Broadbent JR, McMahon D. Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture. J Dairy Sci 2006; 89:3277-84. [PMID: 16899660 DOI: 10.3168/jds.s0022-0302(06)72364-5] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10(4) cfu/mL, and 10(5) cfu/mL) were ripened at 5 or 13 degrees C and analyzed after 1 wk, 4 mo, and 8 mo by a combination of instrumental and sensory methods to characterize nutty flavor development. Cheeses ripened at 13 degrees C developed aged flavors (brothy, sulfur, and nutty flavors) more rapidly than cheeses held at 5 degrees C. Additionally, cheeses made with the adjunct culture showed more rapid and more intense nutty flavor development than control cheeses. Cheeses that had higher intensities of nutty flavors also had a higher concentration of 2/3-methyl butanal and 2-methyl propanal compared with control cheeses, which again confirmed that these compounds are a source of nutty flavor in Cheddar cheese. Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese.
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Affiliation(s)
- M E Carunchia Whetstine
- Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA
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Martínez-Cuesta MC, Requena T, Peláez C. Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis. Biotechnol Lett 2006; 28:1573-80. [PMID: 16900333 DOI: 10.1007/s10529-006-9131-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2006] [Accepted: 06/07/2006] [Indexed: 10/24/2022]
Abstract
Permeabilization induced by lacticin 3147, lactococcins A, B and M, enterocin AS-48 and nisin, bacteriocins described as cell membrane-pore forming and lytic agents, enhanced in all cases aldehyde formation by Lactococcus lactis IFPL730. Nevertheless, the conversion of isoleucine into 2-methylbutyraldehyde depended not only on the degree of permeabilization but also on the bacteriocin that caused the cell membrane damage. The highest values of 2-methylbutyraldehyde corresponded to cell suspensions containing lacticin 3147 and lactococcins, treatments that provoked further lysis in addition to induced permeabilization.
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Affiliation(s)
- M Carmen Martínez-Cuesta
- Department of Dairy Science and Technology, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.
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Smit G, Smit BA, Engels WJ. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev 2005. [DOI: 10.1016/j.fmrre.2005.04.002] [Citation(s) in RCA: 536] [Impact Index Per Article: 28.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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