Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

Published 2020 View Full Article

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Title
Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening
Authors
Keywords
Xinjaing, Kazak cheese, Cheese flavor, Cheese ripening
Journal
Food Bioscience
Volume 35, Issue -, Pages 100586
Publisher
Elsevier BV
Online
2020-04-03
DOI
10.1016/j.fbio.2020.100586

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