Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

doi:10.13995/j.cnki.11-1802/ts.027060

WANG Jin, ZHANG Jingjing, LI Xiaochen, NING Xibin, LUO Lei, JIANG Min, LI Xiaohui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 285-290.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 285-290. DOI: 10.13995/j.cnki.11-1802/ts.027060

Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 285-290 https://doi.org/10.13995/j.cnki.11-1802/ts.027060

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Received	Revised	Published
2021-02-20	2021-04-01	2021-10-25
Issue Date
2021-11-18

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