Altering the fat content affects flavor release in a model yogurt system. [electronic resource]
- Journal of agricultural and food chemistry May 1999
- 2055-9 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0021-8561
10.1021/jf9810719 doi
Animals Dietary Fats--analysis Lipids--analysis Mass Spectrometry Milk Taste Volatilization Yogurt--analysis