reference/16090128

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/16090128

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endingPage	94
issn	1750-3841 0022-1147
issueIdentifier	8
pageRange	C1188-94
publicationName	Journal of Food Science
startingPage	C1188
bibliographicCitation	Liaw IW, Evan Miracle R, Jervis SM, Listiyani MA, Drake MA. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. J Food Sci. 2011 Oct;76(8):C1188–94. doi: 10.1111/j.1750-3841.2011.02360.x. PMID: 22417583.
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date	201110
identifier	https://doi.org/10.1111/j.1750-3841.2011.02360.x https://pubmed.ncbi.nlm.nih.gov/22417583
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
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