It was concluded that ripening temperature influenced the free fatty acid content of cheese insignificantly, while affected the free amino acid content of cheese significantly.

 
  • 隨著(zhù)成熟時(shí)間的延長(cháng),飽和脂肪酸與不飽和脂肪酸含量之比下降,游離氨基酸含量變化較為顯著(zhù);
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