Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
Meng-Song Wang(Ningxia University), Zhao‐Jun Wei(Hefei University of Technology), Chao-Kun Wei(Hefei University of Technology), Min Fan(Ningxia University), Dunhua Liu(Ningxia University), Kiran Thaku(Hefei University of Technology), Anran Zheng(Ningxia University)
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