Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage-Reference-Cited by-同舟云学术

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Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage

Published:2023-12 Issue: Volume:56 Page:103344
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Isık Sumeyra^ORCID,Dagdemir Elif,Tekin Ali^ORCID,Hayaloglu Ali Adnan^ORCID

Funder

Atatürk Üniversitesi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

1. Functional dairy products as a source of bioactive peptides and probiotics: Current trends and future prospectives;Ali;Journal of Food Science and Technology,2022

2. Official methods of analysis;AOAC,2005

3. Characterization of antimicrobial peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir;Atalay;The Journal of Agricultural Sciences,2022

4. Yoğurtlarda kurumadde artımının pıhtının fiziksel özellikleri üzerine etkisi;Atamer;Gıda,1986

5. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses;Ayag;International Dairy Journal,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage;Food Chemistry;2024-08

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