Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
Yuxiang Gu, Xing Li, Haoran Chen, Kaifang Guan, Xiaofen Qi, Lin Yang, Ying Ma
Topics & Concepts
Food scienceStarterFermentationChemistryFatty acidProbioticLactic acidFermentation in food processingBacteriaFlavourBiochemistryBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques