利用光谱学方法解析具备高“奶油感”发酵乳的关键质构特征
周兵1, 刘天舒2, 穆硕2, 王鹏杰2, 沈清武1, 罗洁1,2,*

Using Spectroscopy Methods to Analyze the Key Textural Characteristics of Fermented Milk With High Creaminess Intensity
ZHOU Bing1, LIU Tian-shu2, MU Shuo2, WANG Peng-jie2, SHEN Qing-wu1, LUO Jie1,2,*
发酵乳的多重光散射结果 (a)—(e)分别为A—E组发酵乳背散射光强度变化曲线图; (f)为A—E组发酵乳体系TSI值