Structural comparison of bovine and camel chymosin in relation to cheesemaking properties.K. B. Qvist,J. L. Jensen,J. -C. N. Poulsen, M. Harboe, H. van den Brink,A. Molgaard,S. LarsenJOURNAL OF DAIRY SCIENCE(2010)引用 0|浏览8暂无评分关键词camel chymosin,3-D structure,rennetingAI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要