Changes in Gel Properties and Formation Mechanism of Giant Squid Surimi (Dosidicus gigas) during Fermentation by Lactobacillus coryneformis
CHEN Xiaoqian, WU Zufang, WENG Peifang
FOOD SCIENCE . 2019, (4): 186 -191 .  DOI: 10.7506/spkx1002-6630-20180122-289