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  • fat flavor perception; reduced -fat dairy products; fat -derived flavor compounds; flavor improvement strategies(1)

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  • Wang, Weizhe AND Sun, Baoguo AND Ai, Nasi AND Deng, Jianjun(0)

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  • chinese acad agr sci, inst vegetables & flowers, state key lab vegetable biobreeding, beijing 100081, peoples r china(1)
  • univ beijing, key lab geriatr nutr & hlth, minist educ, beijing technol & business, beijing 100048, peoples r china(1)

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  • 2024(1)
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资源类型: 外文期刊
作者:Wang, Weizhe(精确检索)
作者:Sun, Baoguo(精确检索)
作者:Ai, Nasi(精确检索)
作者:Deng, Jianjun(精确检索)
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1Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies

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来源：FOOD RESEARCH INTERNATIONAL

关键词： Fat flavor perception; Reduced -fat dairy products; Fat -derived flavor compounds; Flavor improvement strategies

年份：2024

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