Discrimination of milk fermented with different starter cultures by MALDI-TOF MS and REIMS fingerprinting
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DOI: 10.1016/j.idairyj.2021.105143
Abstract: Abstract Fermented milk products are valued by consumers and the food industry for their nutritional properties, pleasant taste, and texture. To rapidly discriminate the peptide and small molecular fingerprints of fermented milk with different flavour… read more here.
Keywords: milk fermented; milk; fermented milk; fermented different ... See more keywords