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2018•Zhongguo rupin gongyeRequires access

Effects of Lactobacillus plantarum S72 on the quality of Gouda cheese.

Cuicui Duan, Zijian Zhao, Yujuan Zhao, Chao Wang, Lei Gao, Chunhua Niu, Shengyu Li

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Key concepts: Lactobacillus plantarum, Food science, Chemistry, Lactobacillus, Quality (philosophy), Cheese ripening, Lactic acid, Biology

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Effects of Lactobacillus plantarum S72 on the quality of Gouda cheese. — Research Paper | ScholarLens