Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
作者： G. Mucchetti , F. Locci , M. Gatti , E. Neviani , F. Addeo
DOI: 10.3168/JDS.S0022-0302(00)74926-5
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摘要: … ence of only L-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, …
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