不同盐浓度下罗非鱼肌球蛋白热诱导凝胶的形成及机理

朱潘红, 齐慧红, 李婷, 等

Formation and mechanism of heat-induced gel of tilapia myosin at different salt concentration

ZHU Pan-hong et al

食品与发酵工业 . 2018, (8): 93 -98 . DOI: 10.13995/j.cnki.11-1802/ts.016129