Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by <i>Streptococcus thermophilus</i> Based on Odor Activity Value and Heat Map Analysis.

Zhang, Li; Mi, Si; Liu, Ruo-Bing; Sang, Ya-Xin; Wang, Xiang-Hong

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis.

Zhang, Li; Mi, Si; Liu, Ruo-Bing; Sang, Ya-Xin; Wang, Xiang-Hong.

Afiliación

Zhang L; Department of Food Science and Technology, Hebei Agricultural University, Baoding 07001, China.
Mi S; Department of Food Science and Technology, Hebei Agricultural University, Baoding 07001, China.
Liu RB; Department of Food Science and Technology, Hebei Agricultural University, Baoding 07001, China.
Sang YX; Department of Food Science and Technology, Hebei Agricultural University, Baoding 07001, China.
Wang XH; Department of Food Science and Technology, Hebei Agricultural University, Baoding 07001, China.

Int J Anal Chem ; 2020: 3242854, 2020.

Article en En | MEDLINE | ID: mdl-32765607

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Anal Chem Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Egipto

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