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干酪碳水化合物的代谢及其对干酪风味的作用 被引量：2

Cheese carbohydrates metabolism and their role in cheese flavor
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摘要 对干酪中碳水化合物的来源和组成、干酪制作和成熟过程碳水化合物的代谢及其对干酪风味的作用进行了探讨,并对存在的问题和今后的研究方向进行了展望。 This paper describes the carbohydrate composition of cheese and their original sources from milk, carbohydrate metabolism during cheesemaking and ripening, and cheese flavour development from carbohydrate catabolism. Further problems and research directions are also discussed.
作者 侯建平 夏永军 王渊龙 穆海菠 艾连中 杭锋
机构地区 光明乳业股份有限公司乳业研究院乳业生物技术国家重点实验室 上海交通大学农业与生物学院
出处 《中国乳品工业》 CAS 北大核心 2013年第8期40-44,共5页 China Dairy Industry
关键词 碳水化合物 干酪 风味 carbohydrate cheese flavour
分类号 TS252.53 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献34

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中国乳品工业
2013年 第8期

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