鲁氏毛霉与乳酸菌复配发酵对咖啡奶酪风味的影响
洪宾, 白如彬, 任慧玲, 姜珊珊, 乌日娜, 史海粟
Effect of Mucor rouxianus and lactic acid bacteria co-fermentation on the flavor of coffee cheese
HONG Bin, BAI Rubin, REN Huiling, JIANG Shanshan, WU Rina, SHI Haisu
食品与发酵工业
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2022, (21): 125
-132
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DOI: 10.13995/j.cnki.11-1802/ts.030734
