Effect of combined enzyme application on the quality of lactic acid bacteria-fermented soy-based plant cheese

YE Tao, BAI Xueying, KANG Ying, ZHAO Liangzhong, ZHANG Xuejiao

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 210-217.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 210-217. DOI: 10.13995/j.cnki.11-1802/ts.045151

Effect of combined enzyme application on the quality of lactic acid bacteria-fermented soy-based plant cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 210-217 https://doi.org/10.13995/j.cnki.11-1802/ts.045151

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