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Article: Towards galactose accumulation in dairy foods fermented by conventional starter cultures: challenges and strategies

TitleTowards galactose accumulation in dairy foods fermented by conventional starter cultures: challenges and strategies
Authors
WU, QCHEUNG, CWRShah, N
Issue Date2015
Citation
Trends in Food Science & Technology, 2015, v. 41 n. 1, p. 24-36 How to Cite?
DOI: http://dx.doi.org/10.1016/j.tifs.2014.08.010
Persistent Identifierhttp://hdl.handle.net/10722/206092
ISI Accession Number ID
WOS:000348271100002

 

DC FieldValueLanguage
dc.contributor.authorWU, Qen_US
dc.contributor.authorCHEUNG, CWRen_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-10-20T12:13:30Z-
dc.date.available2014-10-20T12:13:30Z-
dc.date.issued2015-
dc.identifier.citationTrends in Food Science & Technology, 2015, v. 41 n. 1, p. 24-36en_US
dc.identifier.urihttp://hdl.handle.net/10722/206092-
dc.languageengen_US
dc.relation.ispartofTrends in Food Science & Technologyen_US
dc.titleTowards galactose accumulation in dairy foods fermented by conventional starter cultures: challenges and strategiesen_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.doi10.1016/j.tifs.2014.08.010-
dc.identifier.scopuseid_2-s2.0-84918772168-
dc.identifier.hkuros239945en_US
dc.identifier.hkuros255716-
dc.identifier.isiWOS:000348271100002-

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