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*
FOOD SCIENCE . 2015, (13): 202 -206 .  DOI: 10.7506/spkx1002-6630-201513037