Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception
加工奶油奶酪中挥发性化合物的分析：用于预测“新鲜奶油”香气感知的模型
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules28207224
Caille, Coline; Boukraâ, Mariem; Rannou, Cécile; Villière, Angélique; Catanéo, Clément; Lethuaut, Laurent; Lagadec-Marquez, Araceli; Bechaux, Julia; Prost, Carole
