米粉及食盐添加量对发酵酸肉蛋白质降解及γ-氨基丁酸形成的影响

李成龙，袁军，刘淑贞，周才琼*

Impact of Amounts of Rice Flour and Salt Added to Fermented Pork on Protein Degradation and γ-Amino Butyric Acid (GABA) Formation

LI Chenglong, YUAN Jun, LIU Shuzhen, ZHOU Caiqiong*

食品科学 . 2015, (13): 202 -206 . DOI: 10.7506/spkx1002-6630-201513037