Meng Y. H., Piccand M., Fuchsmann P., Dubois S., Baumeyer Brahier A., Tena Stern M., Von Ah U.

Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth.

Journal of Agricultural and Food Chemistry, (69), 2021, 717-729.


ISSN Print: 0021-8561
ISSN Online: 1520-5118
Digital Object Identifier (DOI):
Publikations-ID (Webcode): 45725 Per E-Mail versenden

Precedenti progetti