外源蛋白酶对腐乳后发酵理化和感官特性的影响

喻世哲，刘晶晶，吴佳伦，韩北忠，陈晶瑜

Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation

YU Shizhe, LIU Jingjing, WU Jialun, HAN Beizhong, CHEN Jingyu

食品科学 . 2018, (8): 64 -68 . DOI: 10.7506/spkx1002-6630-201808011