Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
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Title
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 95, Issue 5, Pages 2261-2269
Publisher
American Dairy Science Association
Online
2012-04-25
DOI
10.3168/jds.2011-4582
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