The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
Authors: Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, and Małgorzata A. Majcher
Published in: Journal of Agricultural and Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry
SJR best quartile: Q1