Changes in Fatty Acid Profiles and the Formation of Volatile Organic Compounds During Fermentation of Cow’s Milk with Probiotic Lacticaseibacillus paracasei Strains
Author:
Publisher
Pleiades Publishing Ltd
Subject
Applied Microbiology and Biotechnology,Biochemistry
Link
https://link.springer.com/content/pdf/10.1134/S0003683823050137.pdf
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1. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture;Foods;2023-11-23
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