Quality evaluation and changes in main flavor components of yogurt during fermentation and storage

WEI Guangqiang; CHEN Yue; ZHUO Jiazhen; ZHAO Cunchao; WANG Xuefeng; HUANG Aixiang

doi:10.13995/j.cnki.11-1802/ts.020820

WEI Guangqiang,CHEN Yue, ZHUO Jiazhen, ZHAO Cunchao, WANG Xuefeng, HUANG Aixiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 113-119.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 113-119. DOI: 10.13995/j.cnki.11-1802/ts.020820

Quality evaluation and changes in main flavor components of yogurt during fermentation and storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 113-119 https://doi.org/10.13995/j.cnki.11-1802/ts.020820

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