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

Eiseul Kim; Tae Cheol Song; Jaewook Kim; Seung-Min Yang; Hae-Yeong Kim
Food Chemistry · Vol. 503 · pp. 147865 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume503
Pages147865
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.147865
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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