@article{WANG Yihui:34, author = {[WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai]}, title = {添加酪蛋白水解肽改善酸乳的加工特性}, publisher = {食品科学}, year = {2022}, journal = {食品科学}, volume = {43}, number = {12}, eid = {34}, pages = {34-35}, keywords = {菠萝蛋白酶;酪蛋白水解肽;酸乳;微流变特性;质构;风味}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20210906-066 }