Proteolysis and production of key flavor substances of cream cheese at different maturing stages

FAN Min; WANG Mengsong; LIU Hui; ZHANG Huiling; WEI Chaokun

doi:10.13995/j.cnki.11-1802/ts.033995

FAN Min, WANG Mengsong, LIU Hui, ZHANG Huiling , WEI Chaokun

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 174-181.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 174-181. DOI: 10.13995/j.cnki.11-1802/ts.033995

Proteolysis and production of key flavor substances of cream cheese at different maturing stages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(16): 174-181 https://doi.org/10.13995/j.cnki.11-1802/ts.033995

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Received	Revised	Published
2022-10-16	2022-11-12	2023-08-25
Issue Date
2023-09-12

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