Differential Taste Characteristics of Milk Cakes Processed by Two Acidification Methods Revealed by Free Amino Acids, Volatile Compounds and Sensory Evaluation
WEI Guangqiang, LI Ziyi, HUANG Aixiang, WAN Changjiang
FOOD SCIENCE . 2021, (22): 263 -269 .  DOI: 10.7506/spkx1002-6630-20201105-045