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  A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin
 
 
Title: A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin
Author: Zheng, Yin
Fei, Yongtao
Yang, Yue
Jin, Zekun
Yu, Baoning
Li, Li
Appeared in: Food microbiology
Paging: Volume 91 () nr. C pages p.
Year: 2020
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 3 of 44 found articles
 
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