Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
Huang, Z.; Huang, L.; Xing, G.; Xu, X.; Tu, C.; Dong, M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020, 9, 299. https://doi.org/10.3390/foods9030299
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods. 2020; 9(3):299. https://doi.org/10.3390/foods9030299
Chicago/Turabian StyleHuang, Zhihai, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, and Mingsheng Dong. 2020. "Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk" Foods 9, no. 3: 299. https://doi.org/10.3390/foods9030299


