An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
Crossref DOI link: https://doi.org/10.1007/s10068-015-0105-0
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yüksel, Arzu Kavaz
Bakırcı, İhsan
Text and Data Mining valid from 2015-06-01
