EFFECT OF SWEETENERS ON MAJOR VOLATILE COMPOUNDS AND FLAVOR OF YOGURT

被引：21

作者：

MCGREGOR, JU ^{[1
]}

WHITE, CH ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,CTR AGR,LOUISIANA AGR EXPT STN,DEPT DAIRY SCI,BATON ROUGE,LA 70803

来源：

JOURNAL OF DAIRY SCIENCE | 1987年 / 70卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(87)80221-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1828 / 1834

页数：7

共 28 条

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[3]

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[4]

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[5]

CRAWFORD R. J. M., 1962, Dairy Engineering, V79, P4

[6]

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[7] ACETALDEHYDE PRODUCTION BY COMBINED YOGURT CULTURES [J].

HAMDAN, IY ;

KUNSMAN, JE .

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[8]

Harris N. E., 1978, Food Processing Industry, V47, P28

[9] METABOLISM OF VOLATILE COMPOUNDS BY LACTIC STARTER CULTURE MICROORGANISMS . A REVIEW [J].

KEENAN, TW ;

BILLS, DD .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (10) :1561-&

[10] MONITORING BACTERIAL METABOLITES IN CULTURED BUTTERMILK BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY AND HEADSPACE GAS-CHROMATOGRAPHY [J].

MARSILI, RT .

JOURNAL OF CHROMATOGRAPHIC SCIENCE, 1981, 19 (09) :451-456

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