Open AccessAgricultural and Food SciencesBiology

Role of lactic acid bacteria on the yogurt flavour: A review

Chen Chen, Shanshan Zhao, Guangfei Hao, Haiyan Yu, Huaixiang Tian, Guozhong Zhao

2017.7.5INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI: 10.1080/10942912.2017.1295988

tlooto Summary

The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail.

Abstract

Abstract is not available.

Citation format

CHEN, Chen, et al. Role of lactic acid bacteria on the yogurt flavour: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20: S316-S330.