Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass...

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Detalles Bibliográficos
Autores principales: Zhang, Li, Mi, Si, Liu, Ruobing, Sang, Yaxin, Wang, Xianghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179199/
https://www.ncbi.nlm.nih.gov/pubmed/32138276
http://dx.doi.org/10.3390/molecules25051129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179199/
https://www.ncbi.nlm.nih.gov/pubmed/32138276
http://dx.doi.org/10.3390/molecules25051129

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