Effects of Starter Culture and Storage on the Flavor of Liquid Whey

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Campbell, R E ^a   Miracle, R E ^a   Gerard, P D ^b   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Culture; Flavor; Lipid oxidation; Volatile compounds; Whey

Indexed keywords

FATTY ACID; FOOD PRESERVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; DAIRY PRODUCT; FOOD STORAGE; HUMAN; METABOLISM; METHODOLOGY; ODOR; TASTE;

DAIRY PRODUCTS; FATTY ACIDS, NONESTERIFIED; FOOD PRESERVATIVES; FOOD STORAGE; HUMANS; ODORS; RESEARCH DESIGN; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 79957914322     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02181.x     Document Type: Article

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