Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Topics & Concepts
Food scienceFlavorChemistrySoy milkFermentationTitratable acidSyneresisHexanalConfocal laser scanning microscopyBiologyBiophysicsFood composition and propertiesProteins in Food SystemsProbiotics and Fermented Foods