Role of lactic acid bacteria on the yogurt flavour: A review-Reference-Cited by-同舟云学术

Role of lactic acid bacteria on the yogurt flavour: A review

Published:2017-07-05 Issue:sup1 Volume:20 Page:S316-S330
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Chen Chen¹,Zhao Shanshan²^ORCID,Hao Guangfei³²,Yu Haiyan¹,Tian Huaixiang¹,Zhao Guozhong³

Affiliation:

1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China

2. College of Agriculture, Hebei University of Engineering, Handan, P.R. China

3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China

Funder

the Ability Construction Project of the Science and Technology Commission Foundation of Shanghai

Shanghai Rising-Star Program

“Shu Guang” project

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1295988

Reference91 articles.

1. Fermented Milks and Milk Products as Functional Foods—A Review

2. Yogurt production line: reliability analysis

3. The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

4. Textural and Sensory Characteristics of Whole and Skimmed Flavored Set-Type Yogurt During Long Storage

5. Volatile Flavor Compounds in Yogurt: A Review

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