한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권6호
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- Pages.939-943
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- 1995
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- 0367-6293(pISSN)
저장중 요구르트의 향미성분이 품질에 미치는 영향
Effect of Volatile Flavor Compound on Yogurt during Refrigerated Storage
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곽해수
(세종대학교 식품공학과)
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Kwak, Hae-Soo
(Department of Food Science and Technology, Sejong University)
- 발행 : 1995.12.31
초록
본 실험에서는 Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus salvarius subsp. thermophilus의 혼합균주를 이용한 호상 요구르트의 제조시
This study was carried out to investigate neutral volatile compounds and sensory quality of yogurt during the storage of 15 days at