3D Beshkova,E Simova,G Frengova,Z Simov. Production of flavour compounds by yogurt starter cultures[J] 1998,Journal of Industrial Microbiology & Biotechnology(3-4):180～186
二级参考文献4
1LEE S Y.Comparison of milk-based and soymilk-based yogurt[J].Journal of Food Science,1990,55(2):532-538
2Characterization of Bifldobacterium strains for use in soymilk fermentation[J].International Journal of Food Microbiology,1998,39(3):213-219.
3LIN J C C,JEON I J Headspace gas sampling/GC methed for the qqantitive analysis of volatile compounds in cheese[J]J Food Sci,1985,50:843-846
4CHERYL P H,ROGER F.Solid phase microextraction(SPME)technique for measurement of generation of fresh cucumber flavor compounds[J].J Agric Food Chem,2001,49:4 107-4 203.
