Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau

Published 2019 View Full Article

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Title
Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 1, Pages 191-200
Publisher
American Dairy Science Association
Online
2019-11-01
DOI
10.3168/jds.2019-17312

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