Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening
Crossref DOI link: https://doi.org/10.1007/s10068-015-0052-9
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mei, Jun
Guo, Qizhen
Wu, Yan
Li, Yunfei
Yu, Huaning
Text and Data Mining valid from 2015-04-01