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Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures

Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers’ preferences. In this study, the use of five lactic acid bacteria strains in the pro...

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Detalles Bibliográficos
Autores principales:	Nguyen, Hanh T. H., Gomes Reis, Mariza, Wa, Yunchao, Alfante, Renna, Chanyi, Ryan M., Altermann, Eric, Day, Li
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178633/ https://www.ncbi.nlm.nih.gov/pubmed/37174413 http://dx.doi.org/10.3390/foods12091875

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