Formation and Analysis of the Off-Flavor of Walnut Yoghurt Fermented by Lactic Acid Bacteria
QI Lin, WANG Shuai, SU Chen, ZHONG Meng, WANG Bingyue, JI Yangyang, HE Aimin, SONG Hao, RONG Ruifen
(1. Beijing Key Laboratory of Bioactive Substances and Functional Foods, College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; 2. Beijing Center for Physical and Chemical Analysis, Beijing 100089, China;3. Walnut Engineering Technology Research Center of Hebei (Xingtai), Lincheng 054300, China;4. Beijing Industrial Technology Research Institute Co. Ltd., Beijing 101111, China)
QI Lin, WANG Shuai, SU Chen, ZHONG Meng, WANG Bingyue, JI Yangyang, HE Aimin, SONG Hao, RONG Ruifen. Formation and Analysis of the Off-Flavor of Walnut Yoghurt Fermented by Lactic Acid Bacteria[J]. FOOD SCIENCE, 2022, 43(14): 234-241.