The aroma of the probiotic yogurts with and without supplements
The purpose of this study was to establish the changes in aromacompounds of fermented milks with probiotics during storage as a function of time and temperature. The aroma compounds concentration in probiotic yogurt samples, during storage at + 4 and +20°C were studied. Acetaldehyde, diacetyl, ethan...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Croatian Dairy Union
2003-07-01
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| Col·lecció: | Mljekarstvo |
| Matèries: | |
| Accés en línia: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4121 |
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