Effect of Maillard reaction products from skim milk systems on the proliferation of lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.030948

LI Yiheng, WU Shifang, YANG Xiaoli, ZHU Yanli, WANG Ying, GUO Zhaobin, ZHANG Weibing, WEN Pengcheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 69-76.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 69-76. DOI: 10.13995/j.cnki.11-1802/ts.030948

Effect of Maillard reaction products from skim milk systems on the proliferation of lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(24): 69-76 https://doi.org/10.13995/j.cnki.11-1802/ts.030948

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Received	Revised	Published
2022-01-27	2022-03-14	2022-12-25
Issue Date
2023-01-06

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