Work

The chemical nature of the characteristic flavor of cultured buttermilk

Year: 1962

Type: article

Source: OhioLink ETD Center (Ohio Library and Information Network)

Author: Tsung Chu Chou

Institution: The Ohio State University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2805659196

FWCI: 1.367

Cites:

Cited by: 6

Related to: 10