Effect of Cold Storage and Packaging Material on the Major Aroma Components of Sweet Cream Butter-Reference-Cited by-同舟云学术

Effect of Cold Storage and Packaging Material on the Major Aroma Components of Sweet Cream Butter

Published:2007-08-17 Issue:19 Volume:55 Page:7840-7846
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lozano Patricio R.¹,Miracle Evan R.¹,Krause Andrea J.¹,Drake Maryanne¹,Cadwallader Keith R.¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, Illinois 61801, and Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071075q

Reference33 articles.

1. Characterization of the volatile compounds that constitute fresh sweet cream butter aroma

2. Character Impact Odour Compounds of Different Kinds of Butter

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