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    Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese

    Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese by Yuechenfei Shen, Jie Shen, Ning Kang, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li, Bo Yang

    Published 2025-08-01
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