Cite
HARVARD Citation
Zhao, X. et al. (2019). Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine. Food science & nutrition. 7 (4), pp. 1540-1550. [Online].
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Zhao, X. et al. (2019). Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine. Food science & nutrition. 7 (4), pp. 1540-1550. [Online].