A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

FOOD MICROBIOLOGY

卷 91, 期 -, 页码 -

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

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Biotechnology & Applied Microbiology Food Science & Technology Microbiology

1. Science and Technology Program for People's Livelihood of Guangzhou, China [201803010118]