Alterations of free amino acids during storage of yoghurt
1995
Buetikofer, U. | Eberhard, P. | Fuchs, D. | Sieber, R.
The effect of raw milk age and of three different starter cultures on the development of free amino acids during storage of yoghurt was studied. The age of the raw milk used had only a small influence on the amino acid content. The pattern of free amino acids in the samples available on the market varied from one yoghurt to another, which can be attributed to the proteolytical activity of the starter cultures used
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书目信息
FAM-Information (Switzerland)
期
300
出版者
FAM
页码
4 p.
其它主题
Productos lacteos; Acide amine; Preservacion; Produit fermente; Proteine du lait; Proteinas de la leche; Aminoacidos; Fermentacion lactica
语言
德语
注释
Summaries (De, Fr, En)
类型
Summary
团体作者
Eidg. Forschungsanstalt fuer Milchwirtschaft (FAM), Liebefeld-Bern (Switzerland)
1995-08-15
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