Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds
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DOI: 10.1515/biol-2022-0516
Abstract: Abstract Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at… read more here.
Keywords: flavor compounds; milk ghee; ghee; diversity ... See more keywords