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

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 116-123.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 116-123. DOI: 10.13995/j.cnki.11-1802/ts.038443

Process optimization of fermented brown cheese and study of its protein degradation at different stages of ripening

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(1): 116-123 https://doi.org/10.13995/j.cnki.11-1802/ts.038443

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