Research progress on the classification, formation pathways, extraction and detection methods of  flavor substances in fermented dairy products

doi:10.11882/j.issn.0254-5071.2022.07.002

Research progress on the classification, formation pathways, extraction and detection methods of flavor substances in fermented dairy products

Muqier, XU Weiliang, LI Chundong, WANG Fuchao, TAO Xiaochen, GUO Liang

China Brewing ›› 2022, Vol. 41 ›› Issue (7) : 6-10.

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China Brewing ›› 2022, Vol. 41 ›› Issue (7) : 6-10. DOI: 10.11882/j.issn.0254-5071.2022.07.002

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Research progress on the classification, formation pathways, extraction and detection methods of flavor substances in fermented dairy products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(7): 6-10 https://doi.org/10.11882/j.issn.0254-5071.2022.07.002

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