Pub. Date : 2018 Jan
PMID : 28985138
1 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | RESULTS: Utilization of soy milk in yogurt production decreased acidity, redox potential (Eh), total solids (TS), fat, total nitrogen, ash, total volatile fatty acids (TVFAs), saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total amino acids contents. | Fatty Acids, Volatile | Weaning weight-maternal milk | Bos taurus |