Effects of lactic acid bacteria fermentation on gel properties and flavor substances of lysozyme-free egg white

doi:10.13995/j.cnki.11-1802/ts.031050

CHEN Jie, CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 30-36.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 30-36. DOI: 10.13995/j.cnki.11-1802/ts.031050

Effects of lactic acid bacteria fermentation on gel properties and flavor substances of lysozyme-free egg white

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(24): 30-36 https://doi.org/10.13995/j.cnki.11-1802/ts.031050

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Received	Revised	Published
2022-01-29	2022-03-03	2022-12-25
Issue Date
2023-01-06

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