Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese-Reference-Cited by-同舟云学术

Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese

Published:2023-01 Issue: Volume:143 Page:109225
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Feng Jing,Zheng Yuanrong,Zhang Xin,Zhou Ran,Ma Ming

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference52 articles.

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