Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts

Autor:	Claudia Inés Vénica, Irma Verónica Wolf, María Julia Spotti, María Luján Capra, Diego Javier Mercanti, María Cristina Perotti
Rok vydání:	2023
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 53:102588
ISSN:	2212-4292
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9611a0c0754a8c6b33f04b34d94a97f0 https://doi.org/10.1016/j.fbio.2023.102588 Zobrazit plný text záznamu Full Text from ScienceDirect