Comparative study of yak and cow milk fermented with auxiliary cultures: Physicochemical, microstructural and flavor profiles
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https://data.mendeley.com/datasets/thxy5wy5wn
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资源简介：
The concentrations and contents of volatile flavor components in fermented milk were detected using GC-MS, and all the data after analysis by the NSTI database were utilized.
创建时间：
2025-08-01
