Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
基于液态酸性乳清蛋白浓缩物和本土瑞士乳杆菌的可食用涂层在酸凝乳干酪品质改进中的应用
期刊:Foods
影响因子:4.7
doi:10.3390/foods11213353
Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
