Published in
Wiley, International Journal of Food Science + Technology, 2(57), p. 1291-1302, 2021
DOI: 10.1111/ijfs.15519
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Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening
Journal article published in 2021 by
Jun Li,
Huaitian Cui,
Xinyue Xu,
Jiayi Li,
Miaomiao Lu,
Yue Yu,
Hong Song,
Danshi Zhu,
He Liu 
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