Beyond Umami: Understanding the effect of volatiles and γ-glutamyl peptides on koku sensation in matured cheese and cheese powder
Fuente:
International Dairy Journal
Publication date: September 2026Source: International Dairy Journal, Volume 180Author(s): Shaghayegh Keshanidokht, Pier Paolo Becchi, Husnain Raza, Michael Bom Frøst, Mikael Agerlin Petersen, Luigi Lucini, Valentin Rauh, Lene Buhelt Johansen, Ole G. Mouritsen, Amalie Søndergaard Warming, Inger Hansen, Karsten Olsen