Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white

作者：Qing Gao, Ruolin Xu, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Cuihua Chang · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.105927 · 被引用次数：15 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Probiotics and Fermented Foods、Meat and Animal Product Quality