Analysis of Bacterial Diversity, Free Amino Acids and Fatty Acids in Featured Dry Fermented Dairy Products from Major Pastoral Areas of China
This research aimed to study the bacterial community, free amino acid and fatty acid composition in featured dry fermented dairy products from some major pastoral areas of China and to analyze the correlation between bacterial community and free amino acid and fatty acid composition. The V4–V5 regio...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-033.pdf |