Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
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DOI: 10.3390/foods9101446
Abstract: Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to… read more here.
Keywords: leaf extract; sensory characteristics; voc sensory; evolution voc ... See more keywords