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
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 30-36.
Effects of lactic acid bacteria fermentation on gel properties and flavor substances of lysozyme-free egg white
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