SCOPUS 정보 검색 플랫폼

Journal of Food Science

Volumn 66, Issue 4, 2001, Pages 517-523

Lecithin associated off-aromas in fermented milk

(3) Suriyaphan, O a,b Cadwallader, K R a,c Drake, M A a,d

a MISSISSIPPI STATE UNIVERSITY (United States)

b BURAPHA UNIVERSITY (Thailand)

c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN (United States)

d NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

2,4 Decadienal; Hydrogen peroxide; Lactic acid fermentation; Lecithin; Off flavors

Indexed keywords

AROMA; ENZYME ASSAY; FERMENTATION KINETICS; FERMENTED PRODUCT; FOOD ADDITIVE; FOOD SAFETY; HYDROGENATION; LACTIC ACID; MILK; PHOSPHATIDYLCHOLINE; POLYUNSATURATED FATTY ACID; VOLATILE AGENT;

LACTOCOCCUS;

EID: 0034945813 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb04595.x Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.