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The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk
Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt
Ueli Bütikofer, René Badertscher, Carola Blaser-Freiburghaus, Pascal Fuchsmann, Mireille Tena Stern, Philipp A. Kuert, Grégory Pimentel, Kathryn Jane Burton-Pimentel, Nathalie Vionnet and Guy Vergères Nutrients 14(22) 4794 (2022) https://doi.org/10.3390/nu14224794
Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
Yuxiang Gu, Xing Li, Haoran Chen, Kaifang Guan, Xiaofen Qi, Lin Yang and Ying Ma Journal of Food Composition and Analysis 96 103666 (2021) https://doi.org/10.1016/j.jfca.2020.103666
Fatty Acids Content of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)
Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage
Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk
Łucja Łaniewska-Trokenheim, Magdalena Olszewska, Marta Mikš-Krajnik and Anna Zadernowska The Journal of Microbiology 48(4) 445 (2010) https://doi.org/10.1007/s12275-010-0056-3
Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization