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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous...
Autores principales: | Liu, Ao, Liu, Qiqi, Bu, Yushan, Hao, Haining, Liu, Tongjie, Gong, Pimin, Zhang, Lanwei, Chen, Chen, Tian, Huaixiang, Yi, Huaxi |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532717/ https://www.ncbi.nlm.nih.gov/pubmed/36211740 http://dx.doi.org/10.1016/j.fochx.2022.100385 |
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