Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was con...
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
MDPI AG
2020-10-01
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| Sraith: | Foods |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2304-8158/9/10/1446 |