发酵对酸肉蛋白质降解及酸鲜品质特征的影响

刘肖, 韦诚, 周才琼

The effects of fermentation on protein degradation and sour and umami quality of Za-pork

LIU Xiao, WEI Cheng, ZHOU Cai qiong

食品与发酵工业 . 2018, (12): 129 -136 . DOI: 10.13995/j.cnki.11-1802/ts.017775