Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states
Ying Wang, Mingguang Yu, Yuan Tang, Baosong Wang, Huanlu Song, Baochao Hou, Baolei Li
Topics & Concepts
FlavorFood scienceHexanalFermentationChemistryOdorLactobacillus paracaseiNonanalLactobacillusOrganic chemistryProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesTea Polyphenols and Effects