Work

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.136299

Authors: Meng-Song Wang, Min Fan, An-Ran Zheng, Chao-Kun Wei, Dun-Hua Liu, Kiran Thaku, Zhao-Jun Wei

Institutions: Ningxia University, North Minzu University, Hefei University of Technology

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: W4375950459

FWCI: 8.637

Cites: 40

Cited by: 75

Related to: 10