Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage-Reference-Cited by-同舟云学术

Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage

Published:2023-10 Issue: Volume:55 Page:103025
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sun Mengying,Yu Jiang,Song Yinglong,Li Xinling,Mu Guangqing,Tuo Yanfeng

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

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2. Effects of fermented skim milk drink by Kluyveromyces marxianus LAF 4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities;Ahtesh;International Journal of Dairy Technology,2018

3. Genetics of amino acid taste and appetite;Bachmanov;Advances in Nutrition,2016

4. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics;Bintsis;AIMS Microbiology,2018

5. The microbiota and health promoting characteristics of the fermented beverage kefir;Bourrie;Frontiers in Microbiology,2016

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