2022peer-reviewed100 citations
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Food Research International
Concepts
Food scienceFlavorChemistrySoy milkFermentationTitratable acidSyneresisHexanal