机译:白色咸山羊奶酪不同成熟阶段的水溶性和非水溶性组分的蛋白质谱和总抗氧化能力
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Maize Research Institute, Belgrade, Slobodana Bajica 1, Serbia;
Faculty of Technology, Zvornik, Karakaj 75400, Bosnia and Herzegovina;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia;
Antioxidant capacity; goat cheese; heat treatment; proteolysis;
机译:白牛奶酪不同熟化阶段的水溶性和非水溶性蛋白质组分的蛋白质谱和总抗氧化能力
机译:白煮山羊奶奶酪的化学成分,蛋白水解,挥发分和感官特性的成熟变化
机译:牛奶中的白盐水干酪成熟过程中氮组分的变化,取决于牛奶的巴氏杀菌和混凝条件
机译:山羊牛奶酸奶总乳酸菌(实验室)和抗氧化活性的研究
机译:盐水中成熟的效果和真空对蛋白质脂肪酸和矿物质谱的影响以及减脂白奶酪的抗氧化潜力
机译:成熟前冷冻对市售低脂软质奶酪pH 4.6的水溶性级分中存在的肽段的影响