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Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was con...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7601598/ https://ncbi.nlm.nih.gov/pubmed/33053809 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101446 |
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