套索
发表于 2025-3-23 12:15:49
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sphincter
发表于 2025-3-23 14:29:44
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Aqueous-Humor
发表于 2025-3-23 19:41:54
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APEX
发表于 2025-3-24 01:21:57
Enzymes in Cheese Ripening, peptidases show a reversal of activity in long-ripened cheeses with very low water activity, and so they produce water molecules instead of using them, and in these reactions specific flavour compounds are formed. Low redox potential and lack of oxidised cofactors in cheese limit enzymatic activiti
极大的痛苦
发表于 2025-3-24 02:45:23
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技术
发表于 2025-3-24 08:06:48
1571-0297 nce for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, 978-3-030-55484-2978-3-030-55482-8Series ISSN 1571-0297 Series E-ISSN 2628-8095
compassion
发表于 2025-3-24 12:18:01
Enzymology of Milk and Dairy Products: Overview,be outside the scope of this book. In addition, one of the principal proteins in milk, α-lactalbumin, is an enzyme modifier, involved in the biosynthesis of the milk sugar, lactose, but will not be considered. Aspects 2, 3, 4 and 5 will be considered briefly to provide an introduction to the chapters that follow.
小平面
发表于 2025-3-24 17:12:44
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微枝末节
发表于 2025-3-24 20:03:08
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袖章
发表于 2025-3-24 23:31:37
Agents of Change978-3-030-55482-8Series ISSN 1571-0297 Series E-ISSN 2628-8095