Patrick Gerard to Fatty Acids, Nonesterified
This is a "connection" page, showing publications Patrick Gerard has written about Fatty Acids, Nonesterified.
Connection Strength
0.023
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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
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.