Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage
Sahar Norouzbeigi, Leily Vahid‐Dastjerdi, Reza Atef Yekta, Mehdi Farhoodi, Amir Mohammad Mortazavian
Topics & Concepts
Titratable acidChemistryFood scienceAscorbic acidProbioticFermentationFermented milk productsPopulationLactic acidIncubationCold storageBiochemistryBacteriaBiologyDemographyHorticultureGeneticsSociologyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMeat and Animal Product Quality