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Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau.
Fang, X; Guo, L W; Chen, H; Ke, W C; Guo, W; Guo, X S; Zhang, Y.
Afiliação
  • Fang X; Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China.
  • Guo LW; Department of Epidemiology and Health Statistics, College of Public Health, Sichuan University, Chengdu 610041, PR China.
  • Chen H; Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China.
  • Ke WC; State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China.
  • Guo W; College of Pastoral Agricultural Science and Technology, Lanzhou University, Lanzhou 730000, PR China.
  • Guo XS; State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. Electronic address: guoxsh07@lzu.edu.cn.
  • Zhang Y; Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China. Electronic address: yingz@lzu.edu.cn.
J Dairy Sci ; 103(1): 191-200, 2020 Jan.
Article em En | MEDLINE | ID: mdl-31677830
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bovinos / Leite / Aromatizantes / Cetonas Limite: Animals País/Região como assunto: Asia Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bovinos / Leite / Aromatizantes / Cetonas Limite: Animals País/Região como assunto: Asia Idioma: En Ano de publicação: 2020 Tipo de documento: Article