Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt-Reference-Cited by-同舟云学术

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Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt

Published:2024-06 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Die^ORCID,Cui Yutong,Wu Xinying,Li Jiyong,Min Fuhai,Zhao Tianrui,Zhang Jianming,Zhang Jiliang^ORCID

Funder

Yunnan Provincial Science and Technology Department

Publisher

American Dairy Science Association

Reference82 articles.

1. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control;Afzal;Crit. Rev. Food Sci. Nutr.,2017

2. Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O;Ai;Anal. Methods,2015

3. Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt;Akbaridoust;J. Dairy Res.,2015

4. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk;Amador-Espejo;J. Food Process Eng.,2017

5. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;J. Dairy Sci.,2014

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