Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
Meng-Song Wang, Min Fan, Anran Zheng, Chao-Kun Wei, Dunhua Liu, Kiran Thaku, Zhao‐Jun Wei
Topics & Concepts
ChemistryFlavorLipolysisTBARSFood scienceFermentationHexanoic acidLipid oxidationPeroxide valuePalmitic acidMyristic acidHexanalFatty acidOrganic chemistryBiochemistryAntioxidantLipid peroxidationAdipose tissueMeat and Animal Product QualityFermentation and Sensory AnalysisSensory Analysis and Statistical Methods