Patrick Gerard to Volatile Organic Compounds
This is a "connection" page, showing publications Patrick Gerard has written about Volatile Organic Compounds.
Connection Strength
0.236
-
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
Score: 0.107
-
Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
Score: 0.081
-
Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. J Food Sci. 2012 Jul; 77(7):C798-804.
Score: 0.025
-
Effects of starter culture and storage on the flavor of liquid whey. J Food Sci. 2011 Jun-Jul; 76(5):S354-61.
Score: 0.023