益生菌附属发酵剂对切达干酪质构、游离氨基酸和短链脂肪酸的影响
王超, 高磊, 赵子健, 赵玉娟, 杨舸, 牛春华, 李盛钰
Impact of probiotic adjunct cultures on Cheddar cheese texture, contents of free amino acids and short-chain fatty acids
WANG Chao, GAO Lei, ZHAO Zijian, ZHAO Yujuan, YANG Ge, NIU Chunhua, LI Shengyu
食品与发酵工业
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2022, (8): 136
-142
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DOI: 10.13995/j.cnki.11-1802/ts.028611
