马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析
王 丹,李 伟,芮 昕,马宇潇,徐 笑,黄 璐,吴 寒,董明盛
Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS
WANG Dan, LI Wei, RUI Xin, MA Yuxiao, XU Xiao, HUANG Lu, WU Han, DONG Mingsheng
食品科学
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2015, (15): 112
-117
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DOI: 10.7506/spkx1002-6630-201515021