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- W2291838623 abstract "[目的]以植物乳杆菌SP-3作为附属发酵剂应用于半硬质干酪的生产,研究SP-3对干酪成熟和风味的影响.[方法]分析原料乳和干酪的组成及微生物,测定干酪成熟过程中可溶性氮(WSN)、12％三氯乙酸溶液中可溶性氮(12％TCA-SN)和总游离氨基酸含量,并对于酪进行电泳分析和感官评价.[结果]添加植物乳杆菌SP-3对半硬质干酪的正常生产工艺和产品指标无显著影响；试验组干酪在成熟60d时,SP-3浓度达..." @default.
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- W2291838623 date "2012-01-01" @default.
- W2291838623 modified "2023-09-24" @default.
- W2291838623 title "Promoting Maturation Effects of Lactobacillus plantarum SP-3 on Semi-hard Cheese and Influences on Its Flavor" @default.
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