Evaluation of Bitterness in Ragusano Cheese*
Keywords: تردید; Ragusano cheese; bitterness; hydrophobic peptide; secondary proteolysis; EIN; 70% ethanol-insoluble nitrogen; ESN; 70% ethanol-soluble nitrogen; FAA; free AA; HHIP; ratio of hydrophobic-to-hydrophilic insoluble peptides; HHSP; ratio of hydrophobic-to-hydr