Open AccessEnhance of Flavor and Some Microbial, Physiochemical and Sensory Properties of Yogurt by Threonine and Glycine
Author(s) -
Watban J. Al-Zobaay,
Amir H. Al-Zobaay
Publication year - 2022
Publication title -
diyala agricultural sciences journal
Language(s) - English
Resource type - Journals
eISSN - 2310-8746
pISSN - 2073-9524
DOI - 10.52951/dasj.22140110
Subject(s) - glycine , acetaldehyde , food science , streptococcus thermophilus , chemistry , flavor , threonine , lactobacillus , acetone , ethanol , fermentation , biochemistry , amino acid , serine , enzyme
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom