Sensory Attributes and Free Amino Acids, Fatty Acids Characteristics of Middle-temperature Fermented Yogurts

Chen Jie,Zhao Jianxin,Chen Wei,Zhang Hao

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (7) : 28.

PDF(361 KB)
PDF(361 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (7) : 28.

Sensory Attributes and Free Amino Acids, Fatty Acids Characteristics of Middle-temperature Fermented Yogurts

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(7): 28

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