| 标题 |
Key flavor compounds in cheese fermented with infant-qualified probiotics: comparison of single strain and multi strain culture |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hongye Li; Shengqian Lin; Yifan Wang; Yi Wu; Li Li; et al 出版日期:2026-09-09 |
| 求助人 | |
| 下载 |
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(2025-6-4)