机译:Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics
Department of Agronomic Sciences, University of Mohamed Boudiaf;
Department of Chemistry, University of Évora;
HERCULES Laboratory, University of ÉvoraDepartment of Industrial Chemistry, University of Blida;
Fig powder; flavoring agent; volatile compounds; goat’s milk; stirred yogurt;