Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt-Reference-Cited by-同舟云学术

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Published:2022-04-19 Issue:5 Volume:10 Page:1451-1460
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Li Hui¹^ORCID,Gao Jiaxing¹,Chen Wenbo¹,Qian Chengjing¹,Wang Yong²,Wang Jing³^ORCID,Chen Lishui¹

Affiliation:

1. China‐Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China

2. Department of Chemical Engineering Monash University Clayton Victoria Australia

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China

Funder

Ministry of Science and Technology of the People's Republic of China

Beijing Municipal Science and Technology Commission

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2755

Reference38 articles.