超高压处理对搅打稀奶油性质的影响
孙颜君,李志刚,莫蓓红,郑远荣,石春权,朱培,焦金凯,刘振民
The effect of high hydrostatic pressure on the functionality of whipping cream
食品与发酵工业 . 2015, (2): 75 .