Altering the Fat Content Affects Flavor Release in a Model Yogurt System
Author:
Affiliation:
1. Samworth Flavour Laboratory, Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, LE12 5RD United Kingdom, and Firmenich SA, 1 Route des Jeunes, CH-1211 Geneva 8, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9810719
Reference27 articles.
1. The partitioning of diacetyl between food oils and water
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