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

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

scientific publication

teaduspublikatsioon

classifier

1.1

Scopus

Journal metrics at Scopus

Article at Scopus

WOS

Journal metrics at WOS

Article at WOS

category (general)

Agricultural and biological sciences

category (sub)

Agricultural and biological sciences. Food science

kvartiil

TTÜ department

ärikorralduse instituut

keemia ja biotehnoloogia instituut

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