Untargeted metabolic footprinting reveals key differences between fermented brown milk and fermented milk metabolomes

ABSTRACT: Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics. This study aimed to profile the metabolites produced during Maillard browning and to identify metabolomic d...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jiangying Peng, Liqing Ma, Lai-Yu Kwok, Wenyi Zhang, Tiansong Sun
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2022-04-01
Sarja:	Journal of Dairy Science
Aiheet:	fermented brown milk Maillard reaction metabolomics Lactobacillus bulgaricus ND02
Linkit:	http://www.sciencedirect.com/science/article/pii/S0022030222000406
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