The impact of proteolytic pork hydrolysate on microbial, flavor and free amino acids compounds of yogurt

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 4, 2016, Pages 558-565

  Lin, Jinzhong ^a,b   Hua, Baozhen ^a,b   Xu, Zhiping ^a,b   Li, Sha ^a,b   Ma, Chengjie ^a,b  

^a Technology Center of Bright Dairy and Food Co Ltd   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Flavor compound; Free amino acids compound; Proteolytic pork hydrolysate; Viable cell count; Yoghurt

Indexed keywords

EID: 85009786060     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.4.558     Document Type: Article

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