Analysis of bacterial diversity and volatile flavor compounds in Sayram yogurt

doi:10.13995/j.cnki.11-1802/ts.030635

WANG Zihan, LIN Qing, LIU Yujie, QIN Xingzheng, LI Yue, LOU Kai, YUAN Huawei, HUO Xiangdong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 265-270.

PDF(2045 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 265-270. DOI: 10.13995/j.cnki.11-1802/ts.030635

Analysis of bacterial diversity and volatile flavor compounds in Sayram yogurt

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 265-270 https://doi.org/10.13995/j.cnki.11-1802/ts.030635

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2045 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-12-29	2022-01-17	2022-09-25
Issue Date
2022-10-17

Please choose a citation manager

Content to export