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

Published Online: 2020-06-02

Published Print: 2020-10

Authors

Jingkai, Jiao https://orcid.org/0000-0003-1333-2832
Jianming, Zhang

Zhenmin, Liu

Huaxi, Yi
License Information

Text and Data Mining valid from 2020-06-02

Version of Record valid from 2020-06-02
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Article History

Received: 8 April 2020

Revised: 13 May 2020

Accepted: 25 May 2020

First Online: 2 June 2020

Compliance with ethical standards

:

: The authors declared that they had no competing interests.

: Not applicable.

: All authors approved the manuscript.

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