The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt |
Lin, Jinzhong
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.)
Hua, Baozhen (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Xu, Zhiping (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Li, Sha (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Ma, Chengjie (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) |
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