Effect of Mixed Fermentation with L. Paracasei Smn-Lbk And L. Reuteri Smn-Lbk On the Flavor Precursor and Flavor Formation of Kazak Cheese
Year: 2025
Type: preprint
Source: SSRN Electronic Journal
DOI: 10.2139/ssrn.5174961
Authors: Yuechenfei Shen, Ning Kang, Jie Shen, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li, Bo Yang
Institutions: Shihezi University, Jiangnan University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4408305578