Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt-Reference-Cited by-同舟云学术

Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt

Published:2019-03-18 Issue:10 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Tian Huaixiang¹²,Shi Yuhua²,Zhang Yan²,Yu Haiyan²,Mu Haibo¹,Chen Chen²^ORCID

Affiliation:

1. State Key Laboratory of Technology, Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute, Bright Dairy & Food Co., Ltd Shanghai China

2. Department of Food Science and Technology Shanghai Institute of Technology Shanghai China

Funder

Shanghai Municipal Education Commission

Shanghai Education Development Foundation

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12837

Reference32 articles.

1. Simple and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry

2. The Microbiota and health promoting characteristics of the fermented beverage kefir;Bourrie B. C. T.;Frontiers in Microbiology,2016

3. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

4. Volatile Flavor Compounds in Yogurt: A Review

5. Biosynthesis of Flavor Compounds by Microorganisms

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