Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

标题
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese
作者
关键词
Experimental Caciotta cheese, Adjunct culture , Lactobacillus paracasei, Cheese flavour, RT-qPCR, Sensory characteristics
出版物
FOOD RESEARCH INTERNATIONAL
Volume 135, Issue -, Pages 109284
出版商
Elsevier BV
发表日期
2020-05-05
DOI
10.1016/j.foodres.2020.109284

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