Effects of Fermented Liquid Egg on Nutrition and Flavor of Custard Tart
XU Yaxin, XIAO Yishan, GUO Shengnan, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing*
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
XU Yaxin, XIAO Yishan, GUO Shengnan, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing. Effects of Fermented Liquid Egg on Nutrition and Flavor of Custard Tart[J]. FOOD SCIENCE, 2019, 40(6): 143-150.