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140 积分 2024-12-31 加入
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
5个月前
已完结
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese
1年前
已完结
Tuning and modeling cheese flavor
1年前
已完结
Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese
1年前
已完结
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