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机译:辅助培养和成熟温度对白菜奶酪中蛋白水解和血管紧张素转换酶抑制活性的影响
Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey;
Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey;
Department of Nutrition and Dietetics, School of Health, Karabuk University, Karabuk, Turkey;
Department of Dairy Technology, Agricultural Faculty, Ankara University, Ankara, Turkey;
Department of Food Engineering, Agricultural Faculty, Namik Kemal University, Tekirdag, Turkey;
ACE-l-inhibitory enzyme; bioactive peptides; brined cheese; proteolysis;
机译:白奶酪的挥发性成分,蛋白水解以及质构和感官特性的变化:成熟温度和辅助培养的影响
机译:切达干酪中成熟温度和益生菌添加剂的影响下血管紧张素转化酶抑制肽的释放和鉴定。
机译:白蛋白干酪中蛋白水解的发展:微囊化嗜酸乳杆菌LA-5和双歧双歧杆菌BB-12用作辅助培养物的作用
机译:使用耐热性启动剂副干酪乳杆菌0196和粪肠球菌0165对哈洛米干酪和新哈洛米型干酪进行熟化过程中的微丝和蛋白水解以及米科氏毛球菌的蛋白酶
机译:辅助培养,葡萄糖酸钠和成熟温度对低脂切达干酪风味的影响。
机译:红曲菌的影响。作为半硬奶酪在成熟过程中的理化特性和蛋白水解的辅助启动剂
机译:选择自变性乳酸菌作为潜在的兼容培养,加速白培养的奶酪成熟