An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

Published 2015 View Full Article

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Title
An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
Authors
Keywords
probiotic, yogurt, volatile, GC-MC, solid phase micro extraction
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 3, Pages 807-816
Publisher
Springer Nature
Online
2015-05-20
DOI
10.1007/s10068-015-0105-0
References
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