Zobrazeno 1 - 1
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pro vyhledávání: '"Masato Omaea"'
Publikováno v:
Food Science and Technology Research. 14:183-189
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus for 16 hours, and to compare them with