Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes
Graciela A. Miranda-Mejía, Sandra Teresita Martín del Campo-Barba, Teresita Arredondo-Ochoa, Viridiana Tejada‐Ortigoza, Mariana Morales‐de la Peña
Topics & Concepts
StarterFermentationFood scienceQuality (philosophy)Intensity (physics)BusinessChemistryPhysicsQuantum mechanicsMicrobial Inactivation MethodsFood Quality and Safety StudiesGABA and Rice Research