Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese

香料混合物和魔芋葡甘聚糖-乳清蛋白分离物基可食用薄膜对奶酪微生物稳定性和质地特性的影响