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(Institute of Vegetables and Flowers), Shuwen Zhang(Chinese Academy of Agricultural Sciences), Xiaoyang Pang(Chinese Academy of Agricultural Sciences), Huiquan Zhu(Changchun University of Chinese Medicine), Miaohong Wei(Institute of Food Science and Technology)
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