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Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the...

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書目詳細資料
發表在:Front Microbiol
Main Authors: Dan, Tong, Chen, Haiyan, Li, Ting, Tian, Jiale, Ren, Weiyi, Zhang, Heping, Sun, Tiansong
格式: Artigo
語言:Inglês
出版: Frontiers Media S.A. 2019
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC6333906/
https://ncbi.nlm.nih.gov/pubmed/30687239
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.03133
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