Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

Lili Zhao(China Agricultural University), Xueying Mao(Ministry of Education), Fazheng Ren(China Agricultural University), Ran Feng(China Agricultural University)
LWT
August 14, 2018
10.1016/j.lwt.2018.08.029
Cited by 91

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