Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts
Sameh A. Korma, Li Li, Salah A. Khalifa, Khaled Abdrabo El‐Sayid Abdrabo, Yunlin Huang, Peipei An, Jing Fu
Topics & Concepts
Food scienceKluyveromyces marxianusFermentationHexanoic acidChemistryFlavorLactic acidAromaSyneresisYeastSensory analysisDecanoic acidBacteriaBiologyChromatographyBiochemistryGeneticsSaccharomyces cerevisiaeProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality