摘要
对干酪中蛋白质的水解作用和氨基酸的代谢及代谢过程中产生的风味化合物进行了探讨,并对存在的问题和今后的研究方向进行了展望。
The protein and amino acid metabolism plays an dominant role in the development of cheese flavor. Flavor compounds developed from the metabolic process of protein and amino acid in cheese during cheesemaking and ripening are discussed. The problems and further re- search direction are also discussed.
出处
《中国乳品工业》
CAS
北大核心
2013年第10期23-29,共7页
China Dairy Industry
基金
上海市闵行区科技开发资助项目(2012MH156)
上海市科委项目(12DZ2281400)
关键词
氨基酸
蛋白质
代谢
干酪风味
Amino acid
Protein
metabolic process
cheese flavor
