☆ 4.7 Article

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

FOOD MICROBIOLOGY (2020)

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FOOD MICROBIOLOGY
Volume 91, Issue -, Pages -

Publisher

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2020.103540

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Categories

Biotechnology & Applied Microbiology Food Science & Technology Microbiology

Funding

  1. Science and Technology Program for People's Livelihood of Guangzhou, China [201803010118]

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