Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening
Crossref DOI link: https://doi.org/10.1007/s12010-015-1569-3
Published Online: 2015-03-27
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Spelbrink, Robin E. J.
Lensing, Hellen
Egmond, Maarten R.
Giuseppin, Marco L. F.
License valid from 2015-03-27