Concentration changes of aroma components in plain and probiotic yoghurt during storage
In this study, two types of yoghurt, plain yoghurt and probiotic yoghurt purchased from Croatian and Slovenian market, were stored for up to 25 days at two different temperatures (+4 ºC, +20 ºC). Samples were analyzed every 5 days and changes in acetaldehyde, ethanol and diacetyl content were determ...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2005-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3960 |