Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis Article

Wei, Guangqiang, Zhang, Wenbin, Chai, Yunmei et al. (2026). Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis . Current Research in Food Science, 13 101496. 10.1016/j.crfs.2026.101496

cited authors

  • Wei, Guangqiang; Zhang, Wenbin; Chai, Yunmei; Wang, Teng; Li, Zhenzhu; Prabakusuma, Adhita Sri; Huang, Aixiang; Li, Yufang

authors

publication date

  • January 1, 2026

published in

keywords

  • 30 Agricultural, Veterinary and Food Sciences
  • 3006 Food Sciences

Digital Object Identifier (DOI)

publisher

  • Elsevier

start page

  • 101496

volume

  • 13