Changes of Maillard reaction by-products in brown yogurt under different storage conditions

BI Rixiu; LU Jing; ZHANG Shuwen; PANG Xiaoyang; HU Cheng; YU Jinghua; LYU Jiaping

doi:10.13995/j.cnki.11-1802/ts.024695

BI Rixiu, LU Jing, ZHANG Shuwen, PANG Xiaoyang, HU Cheng, YU Jinghua, LYU Jiaping

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 116-124.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 116-124. DOI: 10.13995/j.cnki.11-1802/ts.024695

Changes of Maillard reaction by-products in brown yogurt under different storage conditions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(1): 116-124 https://doi.org/10.13995/j.cnki.11-1802/ts.024695

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Received	Revised	Published
2020-06-10	2020-07-27	2021-01-15
Issue Date
2021-02-03

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