Effect of flavourzyme on proteolysis, antioxidant capacity and sensory attributes of dry-cured chicken leg

CHEN Hao-chun,ZHOU Xing-hu,KANG Da-cheng,QIAO YAN,ZHANG Chao-yang,HUANG Ming

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Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (7) : 128.

Effect of flavourzyme on proteolysis, antioxidant capacity and sensory attributes of dry-cured chicken leg

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(7): 128

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