Suplementary Table 1

Name: Suplementary Table 1
Creator: Yan Zhang
Published: 2021-01-27T16:45:22.804Z
Keywords: Dairy Microbiology

Zhang, Yan; Li, Shan

doi:10.17632/bx8v5tsccy.1

Suplementary Table 1

Published: 27 January 2021| Version 1 | DOI: 10.17632/bx8v5tsccy.1

Contributors:

Yan Zhang, Shan Li

Description

The content of the aroma components in the cheeses. Data are expressed as the mean ± standard deviation from three replicate analyses (n = 3) of three replicate samples. a-e indicates that there are significant differences between different strains on the same day between the samples (P < 0.05). CS, CSI, CSS, CSP, CSM represent cheeses fermented by Commercial Stater (Control group), K. lactis, S. cerevisiae, P. kudriavzevii, K. marxianus. ( 5 tables are made due to the large amount of data)

Suplementary Table 1

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