Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

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Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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name

Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

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Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

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Item

label

Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

@en

Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

@nl

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Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

@en

Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

@nl

P1476

Effects of 4 Probiotic Strains ...... the Flavor Profile of Yogurt.

@en

P2093

Chen Chen

http://www.w3.org/2001/XMLSchema#string

Haiyan Yu

http://www.w3.org/2001/XMLSchema#string

Huaixiang Tian

http://www.w3.org/2001/XMLSchema#string

Yongbo Shen

http://www.w3.org/2001/XMLSchema#string

Yujie He

http://www.w3.org/2001/XMLSchema#string

P2860

Electronic nose: current status and future trends

Fermented milks and milk products as functional foods--a review.

Volatile flavor compounds in yogurt: a review.

Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.

Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat's milk yogurts fermentation.

Sensor fusion for on-line monitoring of yoghurt fermentation.

Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria.

Growth and metabolism of selected strains of probiotic bacteria in milk.

Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.

Effect of using propionic acid bacteria as an adjunct culture in yogurt production.

P304

1693-1701

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P31

scholarly article

P356

10.1111/1750-3841.13779

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2017-06-09T00:00:00Z

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P698

28598540

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P921

Iaort

probiotics