‡a
Author's Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques
‡a
evaluationofvolatilecompoundsinmilksfermentedusingtraditionalstarterculturesandprobioticsbasedonodoractivityvalueandchemometrictechniques
‡A
Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques
‡9
1
