[ASAP] The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold < italic toggle="yes" > Galactomyces geotrichum < /italic > : Identification of Key Odorants

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c03979

Source: Journal of Agricultural and Food Chemistry - September 13, 2020 Category: Food Science Authors: Kamila Szudera-Kon ́czal, Kamila Myszka, Piotr Kubiak, and Magorzata A. Majcher Source Type: research