Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, <i>Weissella cibaria</i> G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (<i>Lactobaci...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1607 |
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