Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
Author:
Publisher
Wiley
Subject
Food Science
Reference25 articles.
1. Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods
2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat denatured whey protein;Bryant;Food Research Int,1998
3. The effect of starter and annatto on the flavor and functionality of whey protein concentrate;Campbell;J Dairy Sci,2011a
4. Effects of starter culture and storage on the flavor of liquid whey;Campbell;J Food Sci,2011b
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Flavour of Dairy Proteins;Flavour and Consumer Perception of Food Proteins;2023-11-29
2. Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling;LWT;2023-01
3. Manufacture of Milk and Whey Products: Impact of Processing on Sensory Characteristics of Milk and Dairy Products;Encyclopedia of Dairy Sciences;2022
4. WHEY - The waste-stream that became more valuable than the food product;Trends in Food Science & Technology;2021-12
5. Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses;Food Research International;2021-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3