大豆酸奶发酵过程中不同蛋白组分理化性质与风味变化研究
张左勇, 叶寒, 陈家怡, 郭娜, 方雪, 卢璇
Study on physicochemical properties and flavor changes of different protein components during fermentation of soybean yogurt
ZHANG Zuoyong, YE Han, CHEN Jiayi, GUO Na, FANG Xue, LU Xuan
食品与发酵工业
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2024, (20): 226
-235
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DOI: 10.13995/j.cnki.11-1802/ts.037654
