Research Article
A Brief Investigation on the Proteolysis and Textural Modification of a Semi-hard Cheese Ripened by Mucor spp.
Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076, People`s Republic of China
Qing-Qi Guo
School of Forestry, Northeast Forestry University, Harbin, 150040, People�s Republic of China
Xin-Huai Zhao
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, People`s Republic of China