Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS

WANG Maomao; MA Xiaoyu; NIU Chen; YUE Tianli

doi:10.13995/j.cnki.11-1802/ts.030694

WANG Maomao, MA Xiaoyu, NIU Chen, YUE Tianli

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 42-47.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 42-47. DOI: 10.13995/j.cnki.11-1802/ts.030694

Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 42-47 https://doi.org/10.13995/j.cnki.11-1802/ts.030694

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Received	Revised	Published
2022-01-04	2022-01-28	2022-05-25
Issue Date
2022-06-10

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