Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass...

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Autors principals:	Li Zhang, Si Mi, Ruobing Liu, Yaxin Sang, Xianghong Wang
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-03-01
Col·lecció:	Molecules
Matèries:	volatile compounds milk starter cultures characterization heatmap analysis principal component analysis
Accés en línia:	https://www.mdpi.com/1420-3049/25/5/1129
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