期刊论文详细信息
| Mljekarstvo | |
| Concentration changes of aroma components in plain and probiotic yoghurt during storage | |
| Vahčić, Nada1 Bucak, Ivana1 Hruškar, Mirjana2 Krpan, Marina1 | |
| [1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb | |
| 关键词: yoghurt; probiotic yoghurt; aroma compounds; sensory evaluation; | |
| DOI : | |
| 学科分类：工程和技术（综合） | |
| 来源: Hrvatska Mljekarska Udruga | |
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【 摘 要 】
In this study, two types of yoghurt, plain yoghurt and probiotic yoghurt purchased from Croatian and Slovenian market, were stored for up to 25 days at two different temperatures (+4 ºC, +20 ºC). Samples were analyzed every 5 days and...
【 授权许可】
Unknown
【 预 览 】
| Files | Size | Format | View |
|---|---|---|---|
| RO201911300657859ZK.pdf | 360KB |  download |
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