Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt

被引：0
|
作者：
Xu, Jiaxin [1 ,2 ,3 ]
Xu, Xinyue [1 ,2 ,3 ]
Yuan, Zhiheng [1 ,2 ,3 ]
Hua, Dong [1 ,2 ,3 ]
Yan, Yaxin [1 ,2 ,3 ]
Bai, Miao [1 ,2 ,3 ]
Song, Hong [1 ,2 ,3 ]
Yang, Lina [1 ,2 ,3 ]
Zhu, Danshi [1 ,2 ,3 ]
Liu, Jun [4 ]
Huo, Dafei [5 ]
Liu, He [1 ,2 ,3 ]
机构：
[1] College of Food Science and Technology, Bohai University, Liaoning, Jinzhou, China
[2] Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou,121013, China
[3] National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou,121013, China
[4] Shandong Yuwang Ecogical Food Industry Co. Ltd., Yucheng,251200, China
[5] Liaoning Douhua Tianbao Food Technology Co., LTD., Shenyang,110000, China
来源：
LWT | 2022年 / 172卷
关键词：
Compendex;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Proteins
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