The Evaluation of Five Lipases on Enzyme-Modified Cheese's Flavor
Peng Gao, Jiaping Lv(Institute of Food Science and Technology), Marie‐Laure Fauconnier(University of Liège), Wenyuan Zhang(Institute of Vegetables and Flowers), Yumeng Zhang(Harbin Engineering University), Ning Xie(Heilongjiang University of Chinese Medicine), Shuwen Zhang(Chinese Academy of Agricultural Sciences), Xiaoyang Pang(Chinese Academy of Agricultural Sciences), Huiquan Zhu(Changchun University of Chinese Medicine), Yunna Wang(China Agricultural University)
Cited by 0
Related Papers
Environmental, social, and governance (ESG) performance and financial outcomes: Analyzing the impact of ESG on financial performance
|Journal of Environmental Management|2023|701
Effects of two Lactobacillus strains on lipid metabolism and intestinal microflora in rats fed a high-cholesterol diet
|BMC Complementary and Alternative Medicine|2011|212
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
|Food Chemistry|2017|126
SRSF1 promotes vascular smooth muscle cell proliferation through a Δ133p53/EGR1/KLF5 pathway
|Nature Communications|2017|99
Life cycle carbon emissions from road infrastructure in China: A region-level analysis
|Transportation Research Part D Transport and Environment|2022|69