Impact of probiotic adjunct cultures on Cheddar cheese texture, contents of free amino acids and short-chain fatty acids

WANG Chao, GAO Lei, ZHAO Zijian, ZHAO Yujuan, YANG Ge, NIU Chunhua, LI Shengyu

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 136-142.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 136-142. DOI: 10.13995/j.cnki.11-1802/ts.028611

Impact of probiotic adjunct cultures on Cheddar cheese texture, contents of free amino acids and short-chain fatty acids

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 136-142 https://doi.org/10.13995/j.cnki.11-1802/ts.028611

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