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两种凝乳酶加工的非发酵型干酪品质特性比较分析.
- Source :
- Food & Fermentation Industries; 7/25/2024, Vol. 50 Issue 14, p151-157, 10p
- Publication Year :
- 2024
-
Abstract
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- Subjects :
- FATTY acids
MORINGA oleifera
OLEIC acid
AMINO acids
PRINCIPAL components analysis
Subjects
Details
- Language :
- Chinese
- ISSN :
- 0253990X
- Volume :
- 50
- Issue :
- 14
- Database :
- Complementary Index
- Journal :
- Food & Fermentation Industries
- Publication Type :
- Academic Journal
- Accession number :
- 178933500
- Full Text :
- https://doi.org/10.13995/j.cnki.11-1802/ts.036866