首页|期刊导航|未来食品学报（英文）|Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
未来食品学报（英文）2026，Vol.6Issue(4)：589-603,15.DOI:10.1016/j.jfutfo.2025.05.001
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents
摘要
关键词
Lactobacillus/Adjunct culture/Volatile compound/Free amino acids/Sensory characteristicsKey words
Lactobacillus/Adjunct culture/Volatile compound/Free amino acids/Sensory characteristics引用本文复制引用
Didem Şahingil,Yasemin Gökçe,Ali Adnan Hayaloğlu..Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents[J].未来食品学报（英文）,2026,6(4):589-603,15.基金项目
This study was financially supported by the Scientific and Tecnological Research Council of Türkiye(213 O 131). （213 O 131）
