Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
| Autor: | Li, Weicheng a, b, c, d, 1, Shi, Yudong e, 1, Sun, Jiaqi a, b, c, d, Guo, Xiaobin e, Bian, Yanfei f, Ren, Min f, Liu, Yuetong a, b, c, d, Yan, Qingquan f, Du, Li f, Kwok, Lai-Yu a, b, c, d, Zong, Xuexing f, ⁎⁎, Sun, Zhihong a, b, c, d, ⁎ |
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| Zdroj: | In Food Chemistry 30 March 2025 469 |
| Databáze: | ScienceDirect |
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