在储存和处理过程中，蛋白质的降解是生产和研究中的一个重要问题。
Protein degradation during storage or processing is a major concern in both manufacturing and research.
决定性的风味来自于产品蛋白质的降解和下游加工中热反应生成的风味。
The critical flavors were derived from the breakdown products of proteins and the reaction flavors generated during downstream processing.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
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