Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt-Reference-Cited by-同舟云学术

Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt

Published:2022-12 Issue: Volume:172 Page:114145
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Jiaxin,Xu Xinyue,Yuan Zhiheng,Hua Dong,Yan Yaxin,Bai Miao,Song Hong,Yang Lina,Zhu Danshi,Liu Jun,Huo Dafei,Liu He^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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4. Buffer models for pH and acid changes occurring in cucumber juice fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides;Breidt;Journal of Food Protection,2022

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