ethyl caprylate has been researched along with hexanoic acid in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Carballo, J; Centeno, JA; Docampo, F; Garabal, JI; Lorenzo, JM | 1 |
1 other study(ies) available for ethyl caprylate and hexanoic acid
| Article | Year |
|---|---|
Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Topics: Animals; Caproates; Caprylates; Cattle; Cheese; Decanoates; Fermentation; Flavoring Agents; Food Microbiology; Micrococcaceae; Milk; Spain; Taste; Yarrowia | 2017 |