Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces
XIE Ai-ying, DANG Ya-li, ZHANG Shui-li, LI Xing-guang, WU Xue-qian
1. Rongchang Campus of Southwest University, Chongqing 402460, China; 2. Institute of Health Food, Zhejiang Academy
of Medical Sciences, Hangzhou 310013, China; 3. School of Economics and Management, Pingdingshan Industry College of
Technology Institute, Pingdingshan 467001, China
XIE Ai-ying, DANG Ya-li, ZHANG Shui-li, LI Xing-guang, WU Xue-qian. Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419037.