Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties
- DOI
- 10.1016/j.fochx.2026.104356
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104356,
title = {Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties},
author = {Ran Wang and Teng Wang and Junlei Zhang and Wenbin Zhang and Xingying Dai and Sichen Liu and Adhita Sri Prabakusuma and Yufang Li and Guangqiang Wei and Aixiang Huang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104356},
url = {https://doi.org/10.1016/j.fochx.2026.104356}
}RIS
TY - JOUR TI - Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties AU - Ran Wang AU - Teng Wang AU - Junlei Zhang AU - Wenbin Zhang AU - Xingying Dai AU - Sichen Liu AU - Adhita Sri Prabakusuma AU - Yufang Li AU - Guangqiang Wei AU - Aixiang Huang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104356 UR - https://doi.org/10.1016/j.fochx.2026.104356 ER -
APA
Wang, R., Wang, T., Zhang, J., Zhang, W., Dai, X., Liu, S., Prabakusuma, A. S., Li, Y., Wei, G., & Huang, A. (2026). Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104356
Source records
- crossref · retrieved 2026-09-25T21:41:05.112Z