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About this Agricultural and Biological Sciences article
Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties by Bulat, Tugba; Topcu, Ali is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Bulat, Tugba; Topcu, Ali
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)