Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, Nasi Ai
Topics & Concepts
FlavorFood scienceLipolysisChemistryAdipose tissueBiochemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies