原料乳体细胞数对硬质干酪蛋白水解及风味与质构品质的影响
穆 硕，刘鑫宇，罗 洁，任发政，李 博，王 娜，张永祥，葛克山
Effect of Raw Milk Somatic Cell Count on Protein Hydrolysis and Flavor and Texture Quality of Hard Cheese
MU Shuo, LIU Xinyu, LUO Jie, REN Fazheng, LI Bo, WANG Na, ZHANG Yongxiang, GE Keshan
食品科学
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2019, (15): 64
-70
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DOI: 10.7506/spkx1002-6630-20180821-224
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