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
FOOD SCIENCE . 2021, (2): 105 -113 .  DOI: 10.7506/spkx1002-6630-20191104-025