乳酸菌发酵对脱溶菌酶蛋清凝胶性质与风味物质的影响
陈杰, 常翠华, 李俊华, 苏宇杰, 顾璐萍, 杨严俊
Effects of lactic acid bacteria fermentation on gel properties and flavor substances of lysozyme-free egg white
CHEN Jie, CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun
食品与发酵工业
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2022, (24): 30
-36
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DOI: 10.13995/j.cnki.11-1802/ts.031050
