Evidence map›Paper›PMID 41953658›Full record

ArticleFood chemistry: X2026

Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau.

Juan Song, Yiheng Li, Longlin Wang, Jinliang Zhang, Chengrui Shi, Liwen Zhong, Caihong Liu, Mailin Song, Xinyun Yu, Weibing Zhang and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Juan SongCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Yiheng LiCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Longlin WangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Jinliang ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Chengrui ShiCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Liwen ZhongCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Caihong LiuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Mailin SongCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Xinyun YuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Weibing ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Pengcheng WenCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to elucidate differences between the commercial starter culture (CK) and traditional starters from different Tibetan regions (Gannan (GN), Qinghai (QH), Tibet (XZ)) in fermenting yak yogurt by physicochemical properties, flavor, and bacterial community. Results indicated acidity, proline, arginine, alanine, and C6:0 contents were significantly higher in the traditional starter culture than CK (

Indexed as

Bacterial communityHS–GC–IMSMetagenomicsTraditional fermentation starterYak yogurt

Identifiers

PMID41953658
PMCPMC13053853

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.