Lactococcus lactis enhances the flavor of fermented milk by producing 4-hydroxy-2-butanone

Research Square 2026 Preprint Open access

Read full text

Authors: Chuan Zhang, Haiyang Shi, Fengwei Tian, Xiaomei Lyu, Gang Wang, Bo Yang, Shumao Cui, Wenwei Lu, Wei Chen, Qixiao Zhai

DOI: 10.21203/rs.3.rs-8656461/v1

Cited by: 0

References: 47

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis Advanced Scientific Research Methods

References 47