Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage
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Title
Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 105, Issue 6, Pages 4857-4867
Publisher
American Dairy Science Association
Online
2022-04-08
DOI
10.3168/jds.2021-20949
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