- Tytuł:
-
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. - Autorzy:
- Źródło:
- Journal of Dairy Science. Jun2022, Vol. 105 Issue 6, p4857-4867. 11p.
Czasopismo naukowe