Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

statement of authorship
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
source
publisher
journal volume number month
vol. 7
year of publication
pages
art. 100212, 10 p. : ill
keyword
Yoghurt alternative
Starter culture
Alive microbiota
ISSN
2666-8335
notes
Bibliogr. p. 9-10
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
kvartiil
Q1
language
inglise
Part, N., Kazantseva, J., Rosenvald, S., Kallastu, A., Vaikma, H., Kriščiunaite, T., Pismennõi, D., Viiard, E. Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives // Future foods (2023) vol. 7, art. 100212, 10 p. : ill. https://doi.org/10.1016/j.fufo.2022.100212