Comprehensive comparison of physicochemical properties, volatile flavor compounds and functional activities of double protein yogurt with different soymilk and cow milk additions

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DOI:10.1016/j.foodres.2025.116756
作者：Ruijie Li,?Yifan Lu,?Li Niu,?Qi Zhao,?Wei Liang,?Xinyu Wang,?Wenhao Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：With the rising consumer demand for functional dairy products, dual-protein yogurts combining animal and plant proteins offer a promising strategy to improve nutrition and health benefits. T

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