Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes
Peng Gao(Institute of Food Science and Technology), Jiaping Lv(Institute of Food Science and Technology), Ning Xie(Institute of Food Science and Technology), Baorong Chen(Peking University Shenzhen Hospital), Fauconnier Marie-Laure(University of Liège), Wenyuan Zhang(Shanghai East Hospital), Shuwen Zhang(Chinese Academy of Agricultural Sciences), Xiaoyang Pang(Chinese Academy of Agricultural Sciences), Huiquan Zhu(Harbin Medical University), Miaohong Wei(Institute of Food Science and Technology)
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