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Characterization of the key odorants in kurut with aroma recombination and omission studies.
Wang, B; Wang, J; Xu, L Y; Zhang, J H; Ai, N S; Cao, Y P.
Affiliation
  • Wang B; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China. Electronic address: wangbei@th.btbu.edu.cn.
  • Wang J; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China.
  • Xu LY; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China.
  • Zhang JH; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China.
  • Ai NS; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China.
  • Cao YP; School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China.
J Dairy Sci ; 103(5): 4164-4173, 2020 May.
Article in En | MEDLINE | ID: mdl-32173016
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Odorants Type of study: Prognostic_studies Limits: Humans Country/Region as subject: Asia Language: En Journal: J Dairy Sci Year: 2020 Type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Odorants Type of study: Prognostic_studies Limits: Humans Country/Region as subject: Asia Language: En Journal: J Dairy Sci Year: 2020 Type: Article