Work

Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor

Year: 2025

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2025.104169

Authors: Yu-Ting Feng, Yan-Ru Zhou, Chang-Cheng Li, Shu-Jun Guo, Zhen-Peng Gao, Chun-Feng Guo

Institution: Northwest A&F University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

Funders: National Natural Science Foundation of China, Key Research and Development Projects of Shaanxi Province

Awards: G1694646118, G2265935234, G323892831, G3256373616, G7406108365, G7921142371

OpenAlex ID: W4413417331

FWCI: 2.58

Cites: 54

Cited by: 6

Related to: 10