Aroma profiles and sensory evaluation of yogurt during storage
[摘要] It is known that more than 100 chemical compounds have been isolated from yogurt and related milk products but only a few (acetaldehyde, ethanol, aceton, diacetyl and butanon-2) have a high impact on the desired product flavour. The...
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[效力级别] [学科分类] 工程和技术（综合）
[关键词] aroma compounds;acetaldehyde;diacetyl;ethanol;sensory evaluation;correlation [时效性]
