Chemical Profiles of the Volatilome and Fatty Acids of “Suero Costeño” (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation

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Xehetasun bibliografikoak
Argitaratua izan da:	Molecules vol. 30, no. 12 (2025), p. 2524-2563
Egile nagusia:	Muñoz-Acevedo Amner
Beste egile batzuk:	Castillo, Osnaider J, Gutiérrez-Castañeda, Clara, Simanca-Sotelo Mónica, Álvarez-Badel, Beatriz, Alba, Durango-Villadiego, Arteaga-Márquez, Margarita, De, Paula Claudia, Pastrana-Puche Yenis, Andrade-Pizarro, Ricardo, Burbano-Caicedo Ilba, Godoy Rubén
Argitaratua:	MDPI AG
Gaiak:	Colombia Fermentation Raw materials Milk Hydrocarbons Aldehydes Viscosity Food Odors Normal distribution Fatty acids Proteins
Sarrera elektronikoa:	Citation/Abstract Full Text + Graphics Full Text - PDF
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