Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses

作者：Weicheng Li, Yudong Shi, Jiaqi Sun, Xiaobin Guo, Yanfei Bian, Min Ren, Yuetong Liu, Qing-quan Yan, Lidong Du, Lai‐Yu Kwok, Zong XueXing, Zhihong Sun · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142644 · 被引用次数：8 · 研究领域：Probiotics and Fermented Foods、Microbial Metabolites in Food Biotechnology、Gut microbiota and health