Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review-Reference-Cited by-同舟云学术

Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

Published:2001-01 Issue:3 Volume:11 Page:103-120
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

O’Connell J.E.,Fox P.F.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference149 articles.

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5. Anonymous. (1977b). The flavour of dairy products. Food Technology in Australia, 12, 511.

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