Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor
Yumeng Zhang(Harbin Engineering University), Shuwen Zhang(Chinese Academy of Agricultural Sciences), Yunna Wang(China Agricultural University), Ning Xie(Institute of Food Science and Technology), Jiaping Lü(Chinese Academy of Agricultural Sciences), Fauconnier Marie-Laure(University of Liège), Wenyuan Zhang(Institute of Vegetables and Flowers), Huiquan Zhu(Changchun University of Chinese Medicine), Xiaoyang Pang(Chinese Academy of Agricultural Sciences), Cai-Yun Wang(Chinese Academy of Agricultural Sciences), Peng Gao(Institute of Food Science and Technology)
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