首页|期刊导航|未来食品学报（英文）|Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contentsOA
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
Didem Şahingil;Yasemin Gökçe;Ali Adnan Hayaloğlu
Department of Food Engineering,Inonu University,Malatya 44280,TürkiyeDepartment of Food Engineering,Inonu University,Malatya 44280,TürkiyeDepartment of Food Engineering,Inonu University,Malatya 44280,Türkiye
LactobacillusAdjunct cultureVolatile compoundFree amino acidsSensory characteristics
LactobacillusAdjunct cultureVolatile compoundFree amino acidsSensory characteristics
《未来食品学报（英文）》 2026 (4)
589-603,15
This study was financially supported by the Scientific and Tecnological Research Council of Türkiye(213 O 131).
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