风味蛋白酶对腌腊鸡腿蛋白质降解、抗氧化能力和感官品质的影响
陈好春,周兴虎,康大成,乔燕,张朝阳,黄明
Effect of flavourzyme on proteolysis, antioxidant capacity and sensory attributes of dry-cured chicken leg
CHEN Hao-chun,ZHOU Xing-hu,KANG Da-cheng,QIAO YAN,ZHANG Chao-yang,HUANG Ming
食品与发酵工业
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2016, (7): 128
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