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Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102565
Abstract: Abstract The objective of this study was to investigate the relationship between the sensory characteristics of commercial drinkable yogurt products and their microbial communities. A metagenomic analysis based on 16S rRNA gene sequencing and a…
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Keywords:
yogurt products;
drinkable yogurt;
sensory characteristics;
characteristics commercial ... See more keywords