Dynamics of flavor compounds and microbial communities in sour cream with different fat contents
Milk fat is an important nutritional component in sour cream and contributes to its unique flavor. This study investigated the dynamic changes in flavor compounds and microbial communities of sour cream with different fat content. The results showed that fat content is a key factor affecting the fla...
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| Huvudupphov: | , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Elsevier
2026-05-01
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| Serie: | Food Chemistry: X |
| Ämnen: | |
| Länkar: | http://www.sciencedirect.com/science/article/pii/S2590157526004414 |
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