Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation.
哥伦比亚“Suero Costeño”（发酵奶油）/生牛奶的挥发性成分和脂肪酸的化学特征：本土区域产品标识的有希望的标准
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30122524
Muñoz-Acevedo Amner, Castillo Osnaider J, Gutiérrez-Castañeda Clara, Simanca-Sotelo Mónica, Ãlvarez-Badel Beatriz, Durango-Villadiego Alba, Arteaga-Márquez Margarita, Paula Claudia De, Pastrana-Puche Yenis, Andrade-Pizarro Ricardo, Burbano-Caicedo Ilba, Godoy Rubén
