新疆特色酸凝奶酪成熟过程中产生的非挥发性风味物质研究
马杨,卢士玲,李开雄,李宝坤
Studies on the Non-volatile Flavor Compounds of Xinjiang Characteristics Cheese during Ripening Period
Ma Yang, Lu Shi-ling, Li Kai-xiong, Li Bao-kun
食品与发酵工业
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2012, (12): 161
-165
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DOI: 10.13995/j.cnki.11-1802/ts.2012.12.037
