lactophosphate
... lactoperoxidase乳过氧化物酶 lactophosphate乳磷酸盐 lactoprecipitin乳沉淀素〔可使酪蛋白沉淀的物质〕 ...
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研究了发酵型酸性乳饮料中不同类型果胶用量及三聚磷酸盐添加方式对产品稳定性的影响。
The influence of different type and different dosage of pectin on the stability of yogurt drink were studied, the influence of adding method of tripolyphosphate was also studied in this paper.
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