炭烧干酪的工艺优化及对其在不同成熟期蛋白质降解的研究
马晓蕊, 瓮亚楠, 陈涛, 魏超昆
Process optimization of fermented brown cheese and study of its protein degradation at different stages of ripening
MA Xiaorui, WENG Yanan, CHEN Tao, WEI Chaokun
食品与发酵工业
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2025, (1): 116
-123
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DOI: 10.13995/j.cnki.11-1802/ts.038443
