Research on key flavor components of cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus

LIU Yujia, ZHANG Yushuang, LIU Zongru, MENG Yang, LI Baolei, WANG Yongping, LI Jiadong, HOU Baochao, ZHANG Lanwei, LIU Tongjie

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 360-365.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 360-365. DOI: 10.13995/j.cnki.11-1802/ts.042807

Research on key flavor components of cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 360-365 https://doi.org/10.13995/j.cnki.11-1802/ts.042807

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