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Updated: Sep 9, 2025

Microfluidic Production of Lysolipid-Containing Temperature-Sensitive Liposomes
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チーズ生産における微生物の脂質:品質,質感,味の役割に関する詳細なレビュー

Qian Chen1, Jie Yang1, Chen Chen1

  • 1Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.

Critical reviews in food science and nutrition
|August 31, 2025
PubMed
まとめ

微生物の脂質は 乳脂を分解することで チーズの味と質感を大幅に高めます このレビューでは,酵素改変チーズ産業への影響と最適化戦略について考察します.

キーワード:
チーズ味覚について微生物のリパーステクスチャー

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