Metagenomic sequencing reveals the similarities and differences in microbial community structure and diversity between fermented whey and Rubing cheese, a fresh goat milk cheese
Fuente:
Food Research International
Publication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Siying Yang, Xi Fu, Zhihong Yang, Tong Zhang, Chunli Lu, Lunzhao Yi, Qiong Zhao, Ying Gu, Shuo Wang