Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk

SONG Xue-mei,ZHANG Yan,ZHANG Wei-bing,LIANG Qi

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 38.

PDF(435 KB)
PDF(435 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 38.

Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(5): 38

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