Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation-Reference-Cited by-同舟云学术

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Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation

Published:1984-07 Issue:4 Volume:49 Page:1194-1195
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAGGERTY R. J.,LUEDECKE L. O.,NAGEL C. W.,MASSEY L. K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10426.x/fullpdf

Reference15 articles.

1. Effect of milk constituents on hepatic cholesterolgenesis

2. Effect of Fermentation on B-Vitamin Content of Milk in Sweden

3. M.A. Amerine, 1971 . "Laboratory Procedures for Enologists ," p.57 . Univ. of California, Davis, CA.

4. Hypocholesterolemic effect of yogurt and milk

5. Orotic Acid in Milks of Various Species and Commercial Diary Products

Cited by 9 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. Genetic analysis of orotic acid predicted with Fourier transform infrared milk spectra;Journal of Dairy Science;2020-04

2. Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition;Dairy Science & Technology;2014-08-20

3. Vitamin profiles of kefirs made from milks of different species;International Journal of Food Science & Technology;2007-06-29

4. Biochemistry of fermentation;Tamime and Robinson's Yoghurt;2007

5. Electrochemical Quantitative Analysis of Uric Acid in Milk;Journal of Food Science;1991-03

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