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2010•Zhongguo rupin gongyeRequires access

The effects of acetaldehyde and diacetyl on the flavour of fermented dairy products.

Wang HongYe, Lihua Li, Lu Chun, Kang ZhiYuan, Hong Zhu

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Key concepts: Diacetyl, Flavour, Acetaldehyde, Food science, Fermentation, Chemistry, Biochemistry, Ethanol

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The effects of acetaldehyde and diacetyl on the flavour of fermented dairy products. — Research Paper | ScholarLens