2017•Zhongguo rupin gongyeRequires access

Comparision and analysis of Lactobacillus delbrueckii subsp. bulgaricus on producing volatile compounds in fermented milk.

Wu ShiMei, Tin RuLin, Weiyi Ren, Dan ToNe, Tiansong Sun, Menghebilige

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Key concepts: Lactobacillus, Lactobacillus delbrueckii subsp. bulgaricus, Food science, Fermentation, Chemistry, Fermented milk products, Lactobacillaceae, Fermentation in food processing

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Comparision and analysis of Lactobacillus delbrueckii subsp. bulgaricus on producing volatile compounds in fermented milk. — Research Paper | ScholarLens