Production and characterization of pea protein–enriched lactose-free kefir produced by simultaneous lactose hydrolysis and fermentation通过同时进行乳糖水解和发酵生产的豌豆蛋白强化无乳糖开菲尔的生产与表征Journal of Food Measurement and CharacterizationIF3.32026-07-110PRE
The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheeseFOOD BIOSCIENCEIF5.92023-10-010PRE
Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian marketFRONTIERS IN SUSTAINABLE FOOD SYSTEMSIF3.12023-05-240OA
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