Organic acids and volatile off-flavor compounds in the soy based yoghurt were isolated and analyzed by ion exclusion chromatography and GC-MS of solid phase micro-extraction (SPME) samples respectively.
针对大豆酸奶的风味,采用抑制离子排斥色谱法和GC-MS的固相微萃取法分析不同类型大豆酸奶的发酵过程中有机酸的变化以及最终产品的主要风味成分。
参考来源 - 不同类型的大豆蛋白制备大豆酸奶的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
探讨乳清在大豆酸奶生产中的应用。
This study focuses on the application of whey in production of soy-milk yogurt.
所以我就吃了我自己的大豆酸奶脆玉米片喝了一杯柳橙汁。
So I had my cornflakes with my own soy yoghurt and a glass of orange juice.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
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