乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响
赵铭琪,张秀秀,李晓东,刘璐,张宏达,张宏伟,白杰
Effect of X-Prolyl-dipeptide acyl-aminopeptidase Produced by Lactobacillus on Antioxidant Activity and Quality of Cheddar Cheese
ZHAO Mingqi, ZHANG Xiuxiu, LI Xiaodong, LIU Lu, ZHANG Hongda, ZHANG Hongwei, BAI Jie
食品科学
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2020, (16): 117
-125
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DOI: 10.7506/spkx1002-6630-20190703-037