Metadata
Author: springer
Data
English[en]
Remedies to counterbalance this ratio were discussed in order to avoid excessive accumulation of bitter peptides and promote the stage of maturity.
Chinese[zh]
实际上,盐浓度的降低造成了肽酶和蛋白酶活的比值显著下降,弥补了由于这两种酶活比例的不平衡而导致过多苦味肽形成的问题,并促进了干酪的成熟。