Пропуск в контексте

Application of chitosan for fermented dairy products with lactobacillus delbrueckii subsp. Bulgaricus manufacturing

The influence of chitosan with molecular weight of 350 kDa different concentrations on changes in active and titratable acidity, lactic acid and lactose content, the count of lactic acid microorganisms and relative abundance of aroma-forming compounds during fermentation of L. delbrueckii subsp. bul...

全面介紹

Сохранить в:
書目詳細資料
Главные авторы: Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Shramko, M. I., Шрамко, М. И.
格式: Статья
語言:English
出版: Springer Science and Business Media Deutschland GmbH 2022
主題:
在線閱讀:https://dspace.ncfu.ru/handle/20.500.12258/19338
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!