Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade ch...

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Detalles Bibliográficos
Autores principales: Zhang, Kaili, Jia, Mengzhen, Guo, Zhuang, Li, Yuhui, Li, Baokun, Li, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194751/
https://www.ncbi.nlm.nih.gov/pubmed/34136180
http://dx.doi.org/10.1002/fsn3.2275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194751/
https://www.ncbi.nlm.nih.gov/pubmed/34136180
http://dx.doi.org/10.1002/fsn3.2275

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