Role of lactic acid bacteria on the yogurt flavour: A review

International Journal of Food Properties

Volumn 20, Issue , 2017, Pages S316-S330

  Chen, Chen ^a   Zhao, Shanshan ^c   Hao, Guangfei ^b,c   Yu, Haiyan ^a   Tian, Huaixiang ^a   Zhao, Guozhong ^b  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c HEBEI UNIVERSITY OF ENGINEERING   (China)

Author keywords

Flavour; Glycolysis; Lactic acid bacteria; Lipolysis; Metabolic engineering; Proteolysis Yogurt

Indexed keywords

BACTERIA; COMPLEX NETWORKS; DAIRY PRODUCTS; ENZYMES; FERMENTATION; FLAVOR COMPOUNDS; FLAVORS; LABORATORIES; METABOLIC ENGINEERING; METABOLISM; PATHOLOGY; PROTEOLYSIS;

BIOCHEMICAL PROCESS; COMPOUND FORMATION; FERMENTATION PROCESS; GLYCOLYSIS; LACTIC ACID BACTERIA; LIPOLYSIS; METABOLIC FLUX; SYSTEMS BIOLOGY;

LACTIC ACID;

EID: 85041199555     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1295988     Document Type: Review

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