基于气相离子迁移色谱的雪莲菌发酵乳香气与雪莲菌菌群动态变化研究
王毛毛, 马晓钰, 牛晨, 岳田利
Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS
WANG Maomao, MA Xiaoyu, NIU Chen, YUE Tianli
食品与发酵工业
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2022, (10): 42
-47
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DOI: 10.13995/j.cnki.11-1802/ts.030694
