Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor-Reference-Cited by-同舟云学术

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Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor

Published:2010-10-04 Issue:1 Volume:82 Page:122-126
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:

Author:

HU SongQing,WEI HaiLiu,GUO ShaSha,LI Lin,HOU Yi

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1740-0929.2010.00803.x/fullpdf

Reference12 articles.

1. Aroma-active compounds of butter: a review;Mallia;European Food Research and Technology,2008

2. Study on some functional and compositional properties of yak butter lipid;Neupaney;Animal Science Journal,2003

Cited by 16 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. Yak milk and milk products: Functional, bioactive constituents and therapeutic potential;International Dairy Journal;2023-07

2. Comparative analysis of the volatile components in Chinese breast milk from three regions;Food Science and Biotechnology;2023-02-11

3. Traditional dairy fermented products in Central Asia;International Dairy Journal;2023-02

4. Impact of Yak Butter Addition on the Performance of Microcapsule: Physical Properties and Digested Behavior;Journal of Oleo Science;2023

5. Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt;Journal of Dairy Science;2022-03

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