Volatile Flavor Compounds in Yogurt: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390903044081
Reference94 articles.
1. Lactose: The Milk Sugar from a Biotechnological Perspective
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4. Simple and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry
5. Determination of trimethylamine in milk using an MS based electronic Nose
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