1Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China

作者： Jiao Jingkai; Liu Zhenmin; Zhang Jianming; Yi Huaxi; SCI

机构： Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Dairy Res Inst, Shanghai 200436, Peoples R China; Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310016, Zhejiang, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266100, Shandong, Peoples R China;

来源：ARCHIVES OF MICROBIOLOGY

关键词： Dynamic changes; Microbiota; High-throughput sequencing; Texture; Handmade cheese

年份：2020