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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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