Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
author
Part, Natalja
Kazantseva, Jekaterina
Rosenvald, Sirli
Kallastu, Aili
Vaikma, Helen
Kriščiunaite, Tiina
Pismennõi, Dmitri
Viiard, Ene
statement of authorship
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
source
Future foods
publisher
Elsevier
journal volume number month
vol. 7
year of publication
2023
pages
art. 100212, 10 p. : ill
url
https://doi.org/10.1016/j.fufo.2022.100212
subject term
taimsed toiduained
jogurt
fermentatsioon
juuretis
mikrofloora
keyword
Plant-based
Yoghurt alternative
Starter culture
Fermentation
Alive microbiota
ISSN
2666-8335
notes
Bibliogr. p. 9-10
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21101060444
https://www.scopus.com/record/display.uri?eid=2-s2.0-85145315693&origin=inward&txGid=ee2229d9c99911d4198cd10872f4b016
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023
https://www.webofscience.com/wos/woscc/full-record/WOS:000914987300001
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q1
TalTech department
ärikorralduse instituut
keemia ja biotehnoloogia instituut
language
inglise