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Journal of Food Safety & Quality ›› 2025, Vol. 16 ›› Issue (9) : 12 - 22. DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250126002
Special Topic: Application of Fermentation Technology in Food

Influence of varying heat treatment conditions on texture and flavor compound profiles in fermented milk produced by Lacticaseibacillus paracasei K56

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