Work

Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor

Year: 1997

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf960508e

Authors: Andreas Ott, Laurent B. Fay, Alain Chaintreau

Institution: Nestec (Switzerland)

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2023842736

FWCI: 6.532

Cites: 15

Cited by: 232

Related to: 10