Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk

作者：Zhezhe Yu, Haoyue Han, Marat Muratkhan, Hu Ma, Fangfang Yue, Xin Lü · 发表于：International Journal of Food Microbiology · 年份：2024 · DOI：10.1016/j.ijfoodmicro.2024.110832 · 被引用次数：10 · 研究领域：Probiotics and Fermented Foods、Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality