Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2002.00041.x/fullpdf
Reference26 articles.
1. Yogurt: Technology and Biochemistry1
2. Threonine aldolase and alcohol dehydrogenase activities inLactobacillus bulgaricusandLactobacillus acidophilusand their contribution to flavour production in fermented milks
3. Hygiene aspects of herd management
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