Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

By W. Routray, Hari Niwas Mishra. 2011

284 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/997a214a5e4af70d562991c70b442fca3ee0355a

How researchers see this paper

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1. Rohmatussolihat nbsp
2. Huaixiang Tian
3. Shanshan Zhao
4. Haiyan Yu
5. Chen Chen
6. Andi Febrisiantosa
7. Guozhong Zhao
8. Guangfei Hao

Citations in the corpus

• Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “processes in the production of C4 compounds in yogurt can be found in recent reviews [3, 5, 8, 17].”
• The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “The mutual benefit between them occured by releasing the amino acids from the milk as well as organic acids and therefore they produced more lactic acid and aromatic compounds [34].”