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1 Ergebnisse
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Olfactory discrimination of fat content in milks is facilit..:
Mu, Shuo
;
Stieger, Markus
;
Boesveldt, Sanne
Food Chemistry. 393 (2022) - p. 133357 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2022.133357
RT Journal T1
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.133357&Exemplar=1&LAN=DE A1 Mu, Shuo A1 Stieger, Markus A1 Boesveldt, Sanne PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 393 SP 133357 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.133357 DO https://doi.org/10.1016/j.foodchem.2022.133357 SF ELIB - SuUB Bremen
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