Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds

TAN Mei, LU Dan, YE Zhizhuang, CHEN Yunjing, XU Rui

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 145-151.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 145-151. DOI: 10.13995/j.cnki.11-1802/ts.043951

Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 145-151 https://doi.org/10.13995/j.cnki.11-1802/ts.043951

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