Impact of probiotic adjunct cultures on Cheddar cheese texture, contents of free amino acids and short-chain fatty acids
WANG Chao, GAO Lei, ZHAO Zijian, ZHAO Yujuan, YANG Ge, NIU Chunhua, LI Shengyu
Food and Fermentation Industries . 2022, (8): 136 -142 .  DOI: 10.13995/j.cnki.11-1802/ts.028611