Formation of Amino Acid Derived Cheese Flavour Compounds

B.A. Smit

Research output: Thesisexternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Wouters, J.T.M., Promotor
  • Smit, Gerrit, Promotor
  • Engels, W.J.M., Co-promotor, External person
Award date23 Apr 2004
Place of PublicationWageningen
Print ISBNs9789058089960
Publication statusPublished - 2004


  • flavour compounds
  • aldehydes
  • cheeses
  • lactic acid bacteria
  • amino acids
  • aroma
  • fermentation products

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