Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk
Wei Jia, Yuyang Liu, Lin Shi
Topics & Concepts
Food scienceFermentationAromaChemistryMaillard reactionLipidomicsMetabolomicsFermented milk productsSensory systemSensory analysisTasteBiologyBiochemistryLactic acidChromatographyGeneticsBacteriaNeuroscienceProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality