doi.org/10.1016/j.fm.2020.103540
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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

..., Li Li
10
Food Microbiology4.50
Volume: 91, Pages: 103540 - 103540
Published: May 3, 2020
Paper Fields
Paper Details
Title
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin
DOI
doi.org/10.1016/j.fm.2020.103540
Published Date
May 3, 2020
Journal
Food Microbiology
Volume
91
Pages
103540 - 103540
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