Metadata
Author: springer
Data
English[en]
Whereas cheeses with BC had a higher amount of peptides released by chymosin, e.g. the bitter peptide β-casein (f193–209) or by starter proteases from the chymosin-produced peptide αs1-CN (f1–23).
Chinese[zh]
然而用牛凝乳酶加工的低脂切达干酪,由凝乳酶释放的苦味肽β-酪蛋白(f193-209),或者由发酵剂蛋白酶产生的αS1-CN (f1-23) 肽含量都较高,干酪的质构较软。