Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures

Author:

Wu Ting,Guo ShuaiORCID,Liu KailongORCID,Yang Yang,Wang JichengORCID,Zhang HepingORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

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3. Study on quality analysis method of vegetable oils based on gas chromatography-ion mobility spectrometry;Chen,2020

4. Volatile flavor compounds in yogurt: A review;Cheng;Crit. Rev. Food Sci. Nutr.,2010

5. Studies on antioxidant function and its metabonomics of soybean polypeptide TTYY;Dai,2017

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