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Cited by in F6Publishing
For: Yavuz M, Kasavi C, Toksoy Öner E. Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. J Dairy Res 2021;:1-7. [PMID: 34866564 DOI: 10.1017/S0022029921000790] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Kliks J, Białobrzycka Z, Krzyszkowska M, Korycka-Korwek J, Ciepliński M, Kasprzak M. The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures. Molecules 2022;27. [PMID: 36557877 DOI: 10.3390/molecules27248745] [Reference Citation Analysis]
2 Jiang N, Wu R, Wu C, Wang R, Wu J, Shi H. Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality. Food Reviews International. [DOI: 10.1080/87559129.2022.2070199] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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