Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk

被引：0
|
作者：
Yu, Haiyan [1 ]
Ao, Ting [1 ]
Liao, Hanxue [1 ]
Chen, Chen [1 ]
Tian, Huaixiang [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai,201418, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 22期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20240302-005
中图分类号：
学科分类号：
摘要：
Gas chromatography
引用
收藏
页码：180 / 188
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