Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

By P. Prasanna, A. Grandison, D. Charalampopoulos. 2014

128 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/522cfc07491502eaa9ab3d9c8f8eda96a3880e82

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1. Huaixiang Tian
2. Shanshan Zhao
3. Haiyan Yu
4. Chen Chen
5. Guozhong Zhao
6. Guangfei Hao

Citations in the corpus

• Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “Thus, the final products obtained with bifidobacteria often exhibit a characteristic aroma and a slightly acidic flavour [69, 70].”