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Correction to: Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose.
- Published in:
- 2021
- By:
- Publication type:
- Correction Notice
Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 6, p. 1539, doi. 10.1007/s00217-021-03730-0
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- Publication type:
- Article
Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.
- Published in:
- Molecules, 2019, v. 24, n. 15, p. 2824, doi. 10.3390/molecules24152824
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- Publication type:
- Article
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.
- Published in:
- Molecules, 2019, v. 24, n. 9, p. 1650, doi. 10.3390/molecules24091650
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- Publication type:
- Article
Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage.
- Published in:
- Molecules, 2019, v. 24, n. 7, p. 1338, doi. 10.3390/molecules24071338
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- Publication type:
- Article
Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing.
- Published in:
- Foods, 2023, v. 12, n. 9, p. 1868, doi. 10.3390/foods12091868
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- Publication type:
- Article
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 1071, doi. 10.3390/foods12051071
- By:
- Publication type:
- Article
E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3708, doi. 10.3390/foods11223708
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- Publication type:
- Article