Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk
Deren TAHMAS KAHYAOĞLU, Songül Çakmakçı, Ali Adnan Hayaloğlu
Topics & Concepts
FlavourDiacetylChemistryFood scienceTerpeneCow milkLactic acidAlcoholKetoneOrganic chemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides