Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Authors :: Charles S. Brennan
Dong-mei Liu
Zhou Qinyu
Kuang Jiahua
Hu Jinshuang
Yan-yan Huang
Shan Zhao
Source :: International Journal of Food Science & Technology. 56:2992-3003
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: biology
Rheology
Chemistry
Composition (visual arts)
Food science
Lactobacillus gasseri
biology.organism_classification
Industrial and Manufacturing Engineering
Food Science

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