Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture
- 14 October 2023
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 436, 137759
Abstract
No abstract availableKeywords
Funding Information
- China Association for Science and Technology
- National Natural Science Foundation of China
- Shanghai Municipal Education Commission
- Shanghai Municipal Agricultural Commission
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