Effect of different fermentation strains and fermentation time on the flavor components of egg cheese

doi:10.13995/j.cnki.11-1802/ts.021677

JI Yanli, LI Ruiying, GUO Meng, LYU Ying, TONG Qigen

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 214-221.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 214-221. DOI: 10.13995/j.cnki.11-1802/ts.021677

Effect of different fermentation strains and fermentation time on the flavor components of egg cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 214-221 https://doi.org/10.13995/j.cnki.11-1802/ts.021677

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Received	Published
2019-07-15	2020-01-25
Issue Date
2020-03-13

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