半必需氨基酸
The protein degradation of the semi-hard and hard cheeses was faster during the primary ripening and then slowed down, and its components were mainly amino acid and smaller peptides.
半硬质干酪和硬质干酪成熟初期蛋白质降解较快,后期缓慢,主要形成氨基酸和短肽。
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