Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

por Dan, Tong, Jin, Rulin, Ren, Weiyi, Li, Ting, Chen, Haiyan, Sun, Tiansong
Publicado 2018

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

por Dan, Tong, Wang, Dan, Wu, Shimei, Jin, Rulin, Ren, Weiyi, Sun, Tiansong
Publicado 2017

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

por Dan, Tong, Chen, Haiyan, Li, Ting, Tian, Jiale, Ren, Weiyi, Zhang, Heping, Sun, Tiansong
Publicado 2019

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus

por Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
Publicado 2019

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

por Li, Weicheng, Ren, Min, Duo, Lana, Li, Jing, Wang, Shuai, Sun, Yaru, Li, Min, Ren, Weiyi, Hou, Qiangchuan, Yu, Jie, Sun, Zhihong, Sun, Tiansong
Publicado 2020