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Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor.
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| 其它 | Liang S, Qin Y, et al. Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor. Journal of Dairy Science, 2025, 108(7): 6867-6881. |
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(2025-6-4)
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