Title : Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening.

Pub. Date : 2015 May

PMID : 25809992






1 Functional Relationships(s)
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1 When patatin is added to milk during cheese making, the lipase preferentially releases short-chain fatty acids that contribute to cheese flavour in a dose-dependent manner. Fatty Acids, Volatile lipase Solanum tuberosum