Impact of Lactobacillus helveticus CCFM1263 on the content of bioactive peptides and functionality of Cheddar cheese

MAO Wangchen, LIU Zixuan, SUN Ying, LIU Xiaoming, ZHOU Peng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 222-228.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 222-228. DOI: 10.13995/j.cnki.11-1802/ts.042965

Impact of Lactobacillus helveticus CCFM1263 on the content of bioactive peptides and functionality of Cheddar cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 222-228 https://doi.org/10.13995/j.cnki.11-1802/ts.042965

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