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Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physico...

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Detalles Bibliográficos
Autores principales:	Kang, Seok-Seong, Kim, Mina K., Kim, Young-Jun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837898/ https://www.ncbi.nlm.nih.gov/pubmed/31728450 http://dx.doi.org/10.5851/kosfa.2019.e72

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