Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt
Ömer Çelik, Hasan Temiz
Topics & Concepts
SyneresisFood scienceAromaStarterFlavorChemistrySensory analysisAcetaldehydeBiochemistryEthanolProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques