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- W2383731765 abstract "In this experiment,fresh milk produced by Xi'an Changxing dairy was as raw material,imported EZAL and MAOLL as yeast powder(str.Cremoris and str.lactis),effect of different chymosin on changes of amino acid during cheese ripening was studied with hard cheese produced using microbial enzyme,calf rennet,pepsin,papain,and ficin as chymosin.The result of amino acid changes revealed that the amino acid content change trendance using different chymosin during ripening was kid rennet calf rennet microbial enzyme ficin porcine pepsin papain." @default.
- W2383731765 created "2016-06-24" @default.
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- W2383731765 date "2008-01-01" @default.
- W2383731765 modified "2023-09-23" @default.
- W2383731765 title "Changes of amino acid during cheese ripening produced by different chymosin" @default.
- W2383731765 hasPublicationYear "2008" @default.
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