乳酸菌代谢γ-谷氨酰二肽及其对馒头滋味特性的影响 / Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread
- Resource Type
- Academic Journal
- Source
- 食品科学 / Food Science. 40(16):91-96
- Subject
乳酸菌 酸面团 馒头 γ-谷氨酰二肽 滋味 - Language
- Chinese
- ISSN
- 1002-6630