Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt.
- DOI
- 10.1177/10820132261489056
- Published
- 2026 Sep 19
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261489056,
title = {Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt.},
author = {Uzkuç H and Şahiner Ö and Sarıtaş S and Bolat E and Karagül Yüceer Y and Karav S},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261489056},
url = {https://doi.org/10.1177/10820132261489056}
}RIS
TY - JOUR TI - Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt. AU - Uzkuç H AU - Şahiner Ö AU - Sarıtaş S AU - Bolat E AU - Karagül Yüceer Y AU - Karav S PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261489056 UR - https://doi.org/10.1177/10820132261489056 ER -
APA
H, U., Ö, Ş., S, S., E, B., Y, K. Y., & S, K. (2026). Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261489056
Source records
- pubmed · retrieved 2026-09-25T21:58:14.864Z