An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
| Autor: | Chen, Yuqin, Zhou, Xiangju, Zhan, Jingyu, Yan, Bingxu, Xie, Yihai, Zang, Jianwei, Tang, Daobang, Tu, Yonggang, Yin, Zhongping |
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| Zdroj: | In International Journal of Gastronomy and Food Science March 2024 35 |
| Databáze: | ScienceDirect |
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