Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota

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DOI:10.1016/j.foodchem.2024.142393
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2024.142393

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Abstract：Ghee, a traditional fermented dairy product and dietary staple for inhabitants of the Tibet Plateau, has unclear lipid profiles and flavor formation mechanisms. This study aims to characteri

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