Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, Fengwei Tian, Jianxin Zhao, Wei Chen, Qixiao Zhai