Screening of lactic acid bacteria adjunct culture and its effect on the proteolysis of cheese slurry

doi:10.13995/j.cnki.11-1802/ts.030574

LI Chunyan, XIONG Zhiqiang, WANG Guangqiang, SONG Xin, YANG Yijin, ZHANG Hui, AI Lianzhong, XIA Yongjun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 129-135.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 129-135. DOI: 10.13995/j.cnki.11-1802/ts.030574

Screening of lactic acid bacteria adjunct culture and its effect on the proteolysis of cheese slurry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 129-135 https://doi.org/10.13995/j.cnki.11-1802/ts.030574

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Received	Revised	Published
2021-12-30	2022-02-05	2022-09-15
Issue Date
2022-10-01

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