Effect of Probiotic Lactobacillus plantarum on Volatile Flavor Formation in Cheddar Cheese

被引：0
作者：
Hao, Xiaona [1 ]
Zhang, Jian [1 ]
Yang, Yawei [1 ]
Yu, Zhijian [2 ]
Cao, Yongqiang [2 ]
Yang, Zhennai [1 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing,100048, China
[2] Dongjun (Yucheng) Dairy Co. Ltd., Dezhou,253000, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 04期
关键词：
D O I：
10.7506/spkx1002-6630-201804009
中图分类号：
学科分类号：
摘要：
Mass spectrometry
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页码：49 / 58
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