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
收藏Figshare2022-03-23 更新2026-04-08 收录
下载链接：
https://figshare.com/articles/dataset/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/19403414/1
下载链接
链接失效反馈官方服务：
资源简介：
supplemental tables <br>
提供机构：
Sun, Yaru
创建时间：
2022-03-23
