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- W2017579158 abstract "Adding hawk teas (Litsea coreana L.) of 2% and 4% (W/V) to reconstituted milk, and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to prepare hawk tea yogurts, named LCY 1 and LCY 2 . Compared with the control yogurt (CY), the viscosity of LCY 1 and LCY 2 respectively increased by 0.39 and 0.57, the syneresis values increased by 1.3% and 1.0%, while its water holding capacity decreased by 3.96% and 7.77% and the titratable acidity had no more changed. The sensory test revealed that the overall acceptability scores of hawk teas yogurt were quite similar to those of the control yogurt. In LCY 1 and LCY 2 , the total content of essential amino acid was remarkably higher than that of CY. There were 10-undecenal, (-)-Spathulenol, Cadina-3,9-diene and a-Cubebene detected in hawk tea yogurts, except for 20 volatile components in the CY. The numbers of S. thermophilus in LCY 1 and LCY 2 respectively increased by 0.5 and 0.52 log cfu/ml." @default.
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- W2017579158 date "2013-01-01" @default.
- W2017579158 modified "2023-09-25" @default.
- W2017579158 title "Measurement of Physicochemical Property and Flavor Compounds of Hawk Tea Yogurt" @default.
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- W2017579158 doi "https://doi.org/10.4028/www.scientific.net/amr.650.717" @default.
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