Effect of Lactic Acid Bacterial Fermentation on Protein Degradation and Biological Activity of Peptides in Rubing Cheese
WEI Guangqiang, WANG Daodian, YANG Caiyan, WAN Changjiang, HUANG Aixiang
(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. College of Engineering, Dali Vocational and Technical College of Agriculture and Forestry, Dali 671003, China)
WEI Guangqiang, WANG Daodian, YANG Caiyan, WAN Changjiang, HUANG Aixiang. Effect of Lactic Acid Bacterial Fermentation on Protein Degradation and Biological Activity of Peptides in Rubing Cheese[J]. FOOD SCIENCE, 2022, 43(6): 165-173.