![](/develop/static/common/images/pdf.png)
The effects of fermentation on protein degradation and sour and umami quality of Za-pork
LIU Xiao, WEI Cheng, ZHOU Cai qiong
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (12) : 129-136.
The effects of fermentation on protein degradation and sour and umami quality of Za-pork
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |