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, (24): 30 -36 .  DOI: 10.13995/j.cnki.11-1802/ts.031050

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