含发酵乳杆菌HY01牦牛酸奶工艺优化及主体风味成分动态解析
于素素,杨佳杰,马向阳,贾新栋,刘丽波,杜鹏,李艾黎
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili
食品科学 . 2021, (2): 105 -113 .  DOI: 10.7506/spkx1002-6630-20191104-025