Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds

Food Chemistry 2026

View at publisher

Authors: Eiseul Kim, Tae Cheol Song, Jaewook Kim, Seung-Min Yang, H.Y. Kim

DOI: 10.1016/j.foodchem.2026.147865

Cited by: 1

References: 42

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Biopolymer Synthesis and Applications

References 42