Effect of mixed fermentation with L. paracasei SMN-LBK and L. reuteri LBK on the taste formation of Kazak Cheese based on metabolomics DOI
Ye Shen, Jiancheng Wang, J. Shen

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106731 - 106731

Published: April 1, 2025

Language: Английский

Probiotic lactic acid bacteria in biotechnology and the food industry: A review DOI Creative Commons
Damla Avci, Simona Gillarová, Svatopluk Henke

et al.

Czech Journal of Food Sciences, Journal Year: 2025, Volume and Issue: unknown

Published: April 15, 2025

Language: Английский

Citations

0
Effect of mixed fermentation with L. paracasei SMN-LBK and L. reuteri LBK on the taste formation of Kazak Cheese based on metabolomics DOI
Ye Shen, Jiancheng Wang, J. Shen

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106731 - 106731

Published: April 1, 2025

Language: Английский

Citations

0