PDF(435 KB)
PDF(435 KB)
PDF(435 KB)
成熟温度对牦牛乳硬质干酪中乳酸菌自溶及氨肽酶活性的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk
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