| 标题 |
Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese |
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| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Daniela D. Voigt; François Chevalier; Michael C. Qian; Alan L. Kelly 出版日期:2009-11-06 |
| 求助人 | |
| 下载 |
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(2025-6-4)