Shifts of microbiota during cheese production: impact on production and quality

被引:0
作者
Jun Haeng Nam
Yong Sun Cho
Bryna Rackerby
Lisbeth Goddik
Si Hong Park
机构
[1] Oregon State University,Department of Food Science and Technology
[2] Korea Food Research Institute,undefined
来源
Applied Microbiology and Biotechnology | 2021年 / 105卷
关键词
Cheese; Microbiota; High-throughput sequencing; Starter culture; Aging;
D O I
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中图分类号
学科分类号
摘要
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页码:2307 / 2318
页数:11
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