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Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese
pyroglutamic acid Grana Padano cheese ripening
2008/4/1
Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100 g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are pr...