Lactobacillus isolates producing high level of diacetyl from Tibet mushroom and their effects on yogurt aroma

TIAN Huaixiang, SHI Yuhua, ZHANG Yan, CHEN Chen, YU Haiyan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 42-47.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 42-47. DOI: 10.13995/j.cnki.11-1802/ts.016573

Lactobacillus isolates producing high level of diacetyl from Tibet mushroom and their effects on yogurt aroma

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 42-47 https://doi.org/10.13995/j.cnki.11-1802/ts.016573

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