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Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture

作者:Chao Wang[1];Lei Gao[2];Yansong Gao[2];Ge Yang[2];Zijian Zhao[2];Yujuan Zhao[2];Jihui Wang[1];Shengyu Li[2]
来源:Food Science & Nutrition ISSN:e2048-7177, 2023年, 11卷, 3期, 1572-1583页, DOI: 10.1002/fsn3.3198
DOI:10.1002/fsn3.3198

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