Work

Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

Year: 1997

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf970152m

Authors: C. Milo, G. A. Reineccius

Institution: University of Minnesota

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1973647188

FWCI: 12.47

Cites: 17

Cited by: 185

Related to: 10