HIGHLIGHTS
- who: Yu Wang from the College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China have published the paper: Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon, in the Journal: (JOURNAL) of August/31,/2022
- what: Through this established method involving quantitative and correlation analyses at the transcriptional and metabolic levels this study provides guidance for the research and development of food additives that inhibit postacidification of yogurt Received June 3 2022. This study was reviewed and approved by the Hebei Agricultural University Institutional Review . . .
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