![]() |
Studies on Lao-Chao Culture Filtrate for a Flavoring Agent in a Yogurt-Like Product
Yi-Chung Liu (Liu YC), Ming-Ju Chen (Chen MJ), Chin-Wen Lin (Lin CW)
Asian-Australas J Anim Sci. 2002;15(4):602-609. Published online 2002 Apr 1 DOI: https://doi.org/10.5713/ajas.2002.602
|
Citations to this article as recorded by
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk
Alessandra Aiello, Emanuela Pepe, Lucia De Luca, Fabiana Pizzolongo, Raffaele Romano
International Dairy Journal.2022; 126: 105233. CrossRef Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, C. Senaka Ranadheera, S. Chakkaravarthi
Food Bioscience.2022; 50: 102082. CrossRef Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera
Yurong Yang, Haiyan Zhong, Tao Yang, Caihong Lan, He Zhu
Journal of Food Science and Technology.2021; 58(10): 3752. CrossRef Current awareness in flavour and fragrance
Flavour and Fragrance Journal.2002; 17(4): 313. CrossRef
|