To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation
Jing Wang, Lilan Xu, Yuanqi Lv, Yujie Su, Luping Gu, Cuihua Chang, Ming Zhang, Yanjun Yang, Junhua Li
Topics & Concepts
Lactic acidFermentationLactobacillus plantarumFood scienceChemistryMesophileBacteriaAerobic bacteriaChromatographyBiologyGeneticsProteins in Food SystemsProbiotics and Fermented FoodsFood composition and properties