Effect of Mucor rouxianus and lactic acid bacteria co-fermentation on the flavor of coffee cheese
HONG Bin, BAI Rubin, REN Huiling, JIANG Shanshan, WU Rina, SHI Haisu
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 125-132.
Effect of Mucor rouxianus and lactic acid bacteria co-fermentation on the flavor of coffee cheese
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