Work

Dynamic headspace analysis of volatile compounds of Cheddar and Swiss cheeses during ripening.

Year: 1993

Type: article

Source: Developments in food science

Authors: Yang Ts, Min Db

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3183033326

FWCI:

Cites:

Cited by: 2

Related to: 10