Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

LWT

Volumn 98, Issue , 2018, Pages 9-17

  Zhao, Lili ^a   Feng, Ran ^a   Ren, Fazheng ^a   Mao, Xueying ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Buttermilk; Flavor; Low fat yogurt; Volatile compounds

Indexed keywords

ALDEHYDES; DAIRIES; ELECTRONIC NOSE; ESTERS; FLAVOR COMPOUNDS; FLAVORS; KETONES; SENSORY ANALYSIS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

BUTTERMILK; LOW-FAT YOGURT; SENSORY PROPERTIES; SENSORY SCORES; VOLATILE COMPOUNDS;

DAIRY PRODUCTS;

EID: 85051718780     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.08.029     Document Type: Article

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