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DataCite Commons2022-03-23 更新2024-08-18 收录
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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
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2022-03-23
