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利用Turbiscan多重光散射技术研究常温液体奶酪的稳定性
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朱盼盼1,2, 牛晓涛3, 王雪3, 司欣1,2, 解庆刚3, 陈博3, 蒋士龙3, 剧柠1,*, 张书文2,*, 吕加平2 |
The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique
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ZHU Pan-pan 1,2, NIU Xiao-tao 3, WANG Xue 3, SI Xin 1,2, XIE Qing-gang 3, CHEN Bo 3, JIANG Shi-long 3, JU Ning 1,*, ZHANG Shu-wen 2,*, LÜ Jia-ping 2
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液体奶酪在37 ℃下不稳定性指数的变化 |
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