Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing.

Yılmaz C, Gökmen V

DOI: 10.1016/j.foodchem.2025.145609
Published: 2025 Nov 15
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2025.145609,
  title = {Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing.},
  author = {Yılmaz C and Gökmen V},
  year = {2025},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2025.145609},
  url = {https://doi.org/10.1016/j.foodchem.2025.145609}
}

RIS

TY  - JOUR
TI  - Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing.
AU  - Yılmaz C
AU  - Gökmen V
PY  - 2025
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2025.145609
UR  - https://doi.org/10.1016/j.foodchem.2025.145609
ER  -

APA

C, Y., & V, G. (2025). Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.145609

Source records

pubmed · retrieved 2026-09-26T19:20:13.681Z