Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 6
- /
- Pages.939-943
- /
- 1995
- /
- 0367-6293(pISSN)
Effect of Volatile Flavor Compound on Yogurt during Refrigerated Storage
저장중 요구르트의 향미성분이 품질에 미치는 영향
-
Kwak, Hae-Soo
(Department of Food Science and Technology, Sejong University)
-
곽해수
(세종대학교 식품공학과)
- Published : 1995.12.31
Abstract
This study was carried out to investigate neutral volatile compounds and sensory quality of yogurt during the storage of 15 days at
본 실험에서는 Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus salvarius subsp. thermophilus의 혼합균주를 이용한 호상 요구르트의 제조시