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Flavour release at gas/matrix interfaces of stirred yoghurt models

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Biochemistry of Foods

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Volatile free fatty acids in Bulgarian sour milk aroma complex

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Food / Nahrung 26 (10) 853 (1982)
DOI: 10.1002/food.19820261002
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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

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Volatile flavour compounds of yoghurt

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