Comparative study of yak and cow milk fermented with auxiliary cultures: Physicochemical, microstructural and flavor profiles

Published: 1 August 2025| Version 1 | DOI: 10.17632/thxy5wy5wn.1
Contributor:
Die Li

Description

The concentrations and contents of volatile flavor components in fermented milk were detected using GC-MS, and all the data after analysis by the NSTI database were utilized.

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Fermented Milk

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