瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性
郝欣悦,李晓东,刘璐,张秀秀,杨婉霜,张更旭,王东
Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability
HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong
食品科学
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2021, (18): 143
-149
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DOI: 10.7506/spkx1002-6630-20200914-172