id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajst-26227	Chen, Yuyue	Review on Influence of Food Technology on the Flavor of Dairy Product	2024	6	.pdf	application/pdf	4256	251	58	When lipase is used to catalyze the production of milk flavor, the maintenance activity of the enzyme depends on water, because water participates in the formation of hydrogen bonds and interacts with hydrophobic bonds, thus guiding various hydrogen bonds, hydrophobic bonds and other non-covalent interactions, and will directly affect the equilibrium state of the reaction system. Yuyuee_Chen@outlook.com Abstract: In contemporary society, people's demand for milk and dairy products is growing rapidly, and people's quality requirements for dairy products are gradually increasing.	cache/ajst-26227.pdf	txt/ajst-26227.txt