酶法协同乳酸菌发酵制备风味强化型黄油及其挥发性风味物质解析
谭美, 卢丹, 叶之壮, 陈蕴婧, 徐睿
Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds
TAN Mei, LU Dan, YE Zhizhuang, CHEN Yunjing, XU Rui
食品与发酵工业
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2026, (11): 145
-151
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DOI: 10.13995/j.cnki.11-1802/ts.043951
