Comprehensive analysis of characteristic flavor compounds and microbial community composition in Xinjiang Kazak cheese

WANG San, ZHOU Shuxin, TANG Kai, WU Yun, ZSOLT Zalan, IBRAHIM Amel, SHI Hui, KAN Jianquan, DU Muying

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 143-152.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 143-152. DOI: 10.13995/j.cnki.11-1802/ts.042552

Comprehensive analysis of characteristic flavor compounds and microbial community composition in Xinjiang Kazak cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 143-152 https://doi.org/10.13995/j.cnki.11-1802/ts.042552

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