Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies

Wei, GQ; Zhao, Q; Shi, YA; Huang, AX

Shi, YA; Huang, AX (通讯作者)，Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2): 405

Abstract

In this study, the flavour characteristics of the Chinese Rubing cheese produced through the traditional direct acidification (TRB) and fermented acid......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索