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, (16): 210 -217 .  DOI: 10.13995/j.cnki.11-1802/ts.045151

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