Ciencias de la Salud

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VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
URI Persistente:

https://repositoriodigital.uct.cl/handle/10925/5038
Autor(es):

Viscardi, Sharon - Marileo Yañez, Luis - Araos Urrutia, Maria - Standen Belmar, Javiera - Amato, Mario - Cerna Guzmán, Silvana - Paz Robles, Cristian
Fecha de Publicación:

2021
Palabras Claves:

Autochthonous starter cultures - Lactic acid bacteria - Volatile compounds - Functional probiotic yogurt - CG-MS