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Balasubramanian Ganesan and Kelly Brown Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution FEMS Microbiology Letters 350

Version of Record online: 9 DEC 2013 | DOI: 10.1111/1574-6968.12328

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A bioinformatic database has been developed to predict how flavor formation changes when sodium is replaced by potassium in Cheddar cheese.

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