摘要
本文主要就干酪成熟过程中来源于乳糖代谢、蛋白质分解、脂肪酶解的风味化合物及影响风味形成的多种因素作了概述。
The flavor compounds from lactose fermentation, proteolysis and lipolysis, and the effect of some factors on flavor development were mainly discussed.
出处
《乳业科学与技术》
2005年第4期145-148,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY