Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
化学
风味
酶
食品科学
干酪成熟
生物化学
成熟
作者
Xiankang Fan,Yan Zhao,W. F. Mader,Hao Zhang,Meng Li,Yang Luo,Hui Zhou,Qingwu Shen,Wei Quan,Jie Luo