Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
凝乳酶
食品科学
化学
酪蛋白
作者
María Laura Colombo,Cecilia Cimino,Mariela Anahí Bruno,A.A. Hugo,Constanza Silvina Liggieri,Agustina Fernández,Sandra Vairo Cavalli