Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
Qing Gao, Ruolin Xu, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Cuihua Chang
Topics & Concepts
FlavorFood scienceLactic acidFermentationChemistryEnzymatic hydrolysisHydrolysisBacteriaEnzymeEgg whiteFermentation in food processingLactobacillusBiochemistryBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality