Brauss, M S

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