Yue Fan1,2,3, Weicheng Li1,2,3, Yexuan Sui1,2

  • 1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Food chemistry: X
|December 1, 2025
PubMed
概括

这项研究优化了黄油生物转化到天然奶酪风味使用酶和乳球菌乳糖. 优化的条件产生了独特的风味配置文件,为食品工业应用提供了基础.

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