Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was con...

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Detalles Bibliográficos
Autores principales: Natrella, Giuseppe, Difonzo, Graziana, Calasso, Maria, Costantino, Giuseppe, Caponio, Francesco, Faccia, Michele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601598/
https://www.ncbi.nlm.nih.gov/pubmed/33053809
http://dx.doi.org/10.3390/foods9101446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601598/
https://www.ncbi.nlm.nih.gov/pubmed/33053809
http://dx.doi.org/10.3390/foods9101446

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