EFFECT OF SELECTED YOGURT CULTURES ON THE CONCENTRATION OF OROTIC-ACID, URIC-ACID AND A HYDROXYMETHYLGLUTARIC-LIKE COMPOUND IN MILK AFTER FERMENTATION

被引：15

作者：

HAGGERTY, RJ

LUEDECKE, LO

NAGEL, CW

MASSEY, LK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10426.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1194 / 1195

页数：2

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