Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt.

He, Zuyan; Zheng, Jia; He, Laping; Li, Cuiqin; Hu, Penggang; Tao, Han; Wang, Xiao

He, Zuyan; Zheng, Jia; He, Laping; Li, Cuiqin; Hu, Penggang; Tao, Han; Wang, Xiao.

Affiliation

He Z; Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.
Zheng J; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China.
He L; Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.
Li C; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China.
Hu P; Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.
Tao H; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China.
Wang X; Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.

J Food Prot ; 84(6): 1069-1079, 2021 Jun 01.

Article de En | MEDLINE | ID: mdl-33508089

Sujet(s)
Mots clés

Antimicrobial activity; Perilla leaf essential oil; Potato yogurt; Quality characteristic; Shelf-life prediction; Volatile flavor

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Solanum tuberosum / Huile essentielle Type d'étude: Prognostic_studies / Risk_factors_studies Langue: En Journal: J Food Prot Année: 2021 Type de document: Article

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