添加酪蛋白水解肽改善酸乳的加工特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 34, doi. 10.7506/spkx1002-6630-20210906-066
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- Article
Works matching AU 蔡 淼
Results: 4
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植物乳杆菌 YW11 胞外多糖对酸乳加工特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 39, doi. 10.7506/spkx1002-6630-20200511-115
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- Article
3
解淀粉芽孢杆菌GSBa-1凝乳酶对切达干酪 成熟过程中蛋白水解及生物活性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 103, doi. 10.7506/spkx1002-6630-20190911-145
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- Article
4
甲醇芽孢杆菌蛋白酶的水解特性及酪蛋白水解产物活性分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 153, doi. 10.7506/spkx1002-6630-20190629-398
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- Article