Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states-Reference-Cited by-同舟云学术

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Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states

Published:2024-01 Issue: Volume:125 Page:105777
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wang Ying,Yu Mingguang,Tang Yuan,Wang Baosong,Song Huanlu^ORCID,Hou Baochao,Li Baolei

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Volatile flavor compounds in yogurt: a review;Cheng;Crit. Rev. Food Sci. Nutr.,2010

2. The Sensory Evaluation of Dairy Products;Clark,2009

3. Discuss on the technology of yakult flavored lactobacillus drink;Dong;China Dairy Ind.,2005

4. Development of brown fermented soybean milk;Feng;Beverage Ind.,2021

5. Influence of Lactobacillus bulgaricus on the fermentation process of yogurt and the application prospects;Fu;Sci. Technol. Food Ind.,2014

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1. Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics;Food Chemistry: X;2024-10

2. Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes;Food Bioscience;2024-10

3. The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose;Foods;2024-09-10

4. Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation;Food Bioscience;2024-08

5. Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes;2024

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