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
出版年份 2022 全文链接
标题
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
作者
关键词
-
出版物
JOURNAL OF DAIRY SCIENCE
Volume 105, Issue 6, Pages 4857-4867
出版商
American Dairy Science Association
发表日期
2022-04-08
DOI
10.3168/jds.2021-20949
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