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Study on the flavor of brown milk fermented by Lactobacillu..:
Wang, Ying
;
Yu, Mingguang
;
Tang, Yuan
...
Journal of Food Composition and Analysis. 125 (2024) - p. 105777 , 2024
Link:
https://doi.org/10.1016/j.jfca.2023.105777
RT Journal T1 <Title>Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2023.105777&Exemplar=1&LAN=DE A1 Wang, Ying A1 Yu, Mingguang A1 Tang, Yuan A1 Wang, Baosong A1 Song, Huanlu A1 Hou, Baochao A1 Li, Baolei PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 125 SP 105777 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2023.105777 DO https://doi.org/10.1016/j.jfca.2023.105777 SF ELIB - SuUB Bremen
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