The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>1...

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1. Verfasser:	ARSLANER, Ayla
Format:	Dataset
Sprache:	eng
Schlagworte:	Food Sciences not elsewhere classified FOS: Other engineering and technologies
Online-Zugang:	Volltext bestellen
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