机译:细菌对用嗜温DL发酵剂制成的奶酪的特征风味的影响。
acetoin; alcohols; amino acids; aroma; aromatic compounds; aspartic acid; bitter peptides; casein; catabolism; cheeses; dairy technology; diacetyl; esters; flavour; flavour compounds; food preservatives; glutamic acid; lactic acid; lactic acid bacteria; lactose; metabolism; microbial flora; milk; milk composition; milk processing; milk products; milk proteins; peptides; propionic acid; propionic acid bacteria; reviews; ripening; sulfur; sulfur amino acids; taste; varieties; Bacteria; bacterium; prokaryotes; aromatics; bacterium; dairy products; elemental sulphur; flavor; flavor compounds; lactate; microflora; milk constituents; milk sugar; propanoic acid; sulphur; sulphur amino acids;
机译:细菌对用嗜温DL发酵剂制成的奶酪的特征风味的影响。
机译:脂肪对切达干酪风味和风味发展的影响。
机译:成熟奶酪制成的奶酪粉的风味成分和感官特性。
机译:乳酸菌的蛋白水解酶及其对细菌成熟奶酪苦味的影响
机译:脂肪和水对马苏里拉奶酪融化奶酪特性的影响。
机译:影响草基和非草基牛奶生产系统中牛乳和奶酪风味的因素
机译:细菌动力学对葡萄牙传统奶酪模型最终特征的影响