γ- 聚谷氨酸复合 TGase 对鸡肉肌原纤维蛋白凝胶特性的影响
白登荣, 刘根, 贺雪华, 等
Effects of γ-polyglutamic acid combined with transglutaminase treatment on the gelatin properties of chicken myofi brillar protein
BAI Deng-rong et al
食品与发酵工业
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2018, (1): 104
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DOI: 10.13995/j.cnki.11-1802/ts.014690
