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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 6

Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties

Bulat, Tugba, Topcu, Ali
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.109770
Date:
June, 2020
File:
PDF, 495 KB
2020
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