Lin, J., Hua, B., Xu, Z., Li, S., & Ma, C. (2016). The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt. Korean Society for Food Science of Animal Resources.

Lin, Jinzhong, Baozhen Hua, Zhiping Xu, Sha Li, and Chengjie Ma. The Impact of Proteolytic Pork Hydrolysate On Microbial, Flavor and Free Amino Acids Compounds of Yogurt. Korean Society for Food Science of Animal Resources, 2016.

Lin, Jinzhong, et al. The Impact of Proteolytic Pork Hydrolysate On Microbial, Flavor and Free Amino Acids Compounds of Yogurt. Korean Society for Food Science of Animal Resources, 2016.