ShareDetermination of organic acids during the fermentation and cold storage of yogurt.
Author(s) : FERNANDEZ GARCIA E., MCGREGOR J. U.
Type of article: Article
Summary
The objective of the study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis by HPLC. Two methods of extraction were compared.
Details
- Original title: Determination of organic acids during the fermentation and cold storage of yogurt.
- Record ID : 1995-3040
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 10
- Publication date: 1994/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Yoghurt; Dairy product; Fermentation; Cold storage; Organic acid
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