Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes-Reference-Cited by-同舟云学术

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Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes

Published:2024-03 Issue: Volume:150 Page:105841
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Akarca Gökhan^ORCID,Denizkara Ayşe Janseli

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

1. Utilization of magnetic fields in food industry;Abinaya,2023

2. Determination of organic acids during production and storage of yoghurt;Akalın;Journal of Foods,1998

3. Determination of carboxylic acids in apple juice by RP HPLC;Aktaş;Iranian Journal of Chemistry and Chemical Engineering,2005

4. Effect of magnetic field treatment on the milk characteristics with the presence of Lactobacillus plantarum and Lactobacillus rhamnosus GG bacteria;Al-Hadedee;Plant Archives,2019

5. Official methods of AOAC International;AOAC,2016

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. Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation;Trends in Food Science & Technology;2024-08

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