A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process.
求助中10由 大连饼子 发布于 2026/3/12 16:55:29
DOI:10.1017/S0022029925000184
作者:Guillermo H Peralta,?Milagros Bürgi,?Virginia H Albarracín,?Renzo Sánchez,?Luciano J Martínez,?Carina V Bergamini
文献类型:期刊论文
补充材料:只需要正文