Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties
Tugba Bulat, Ali Topçu
Topics & Concepts
ChemistryDimethyl trisulfideMethanethiolFood sciencePotassium iodateRedoxFermentationDimethyl disulfideOxidizing agentLactoseOrganic chemistrySulfurIodineProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides