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CyTA - Journal of Food Volume 14, 2016 - Issue 1
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Original Articles

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels

Perfiles de tres ácidos no grasos, aminoácidos no grasos y compuestos volátiles de bases de leche fermentadas con Lactobacillus casei GBHM-21 con diferentes niveles de grasa

Zhining BaoCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaView further author information
,
Jian XiongCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, China;State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu610065, ChinaView further author information
,
Weifeng LinCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaCorrespondence[email protected]
View further author information
&
Jun YeCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaView further author information
Pages 10-17 | Received 01 Dec 2014, Accepted 25 Mar 2015, Published online: 18 Jun 2015

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