Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts-Reference-Cited by-同舟云学术

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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Published:2016-02-28 Issue:1 Volume:36 Page:90-99
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Joung Jae Yeon,Lee Ji Young,Ha Young Sik,Shin Yong Kook,Kim Younghoon,Kim Sae Hun,Oh Nam Su

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201607761304780.pdf

Reference38 articles.

1. Les levains lactiques thermophiles : Propriétés et comportement en technologie laitière. Une revue

2. Yogurt and gut function

3. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens

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