Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage

Published 2020 View Full Article

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Title
Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
Authors
Keywords
Yogurt, Free amino acids, Free fatty acids, Starter cultures, Storage, Nutrition
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume -, Issue -, Pages 103666
Publisher
Elsevier BV
Online
2020-10-04
DOI
10.1016/j.jfca.2020.103666

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