两种多酚对马鲛鱼鱼糜凝胶特性的改善
贾慧, 夏俪宁, 李琦, 等.
Improvement of the gel properties of Japanese Spanish mackerel(Scomberomours niphonius) surimi by two polyphenols
JIA Hui, XIA Li-ning, LI Qi, et al.
食品与发酵工业
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2018, (10): 90
-95
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DOI: 10.13995/j.cnki.11-1802/ts.016550
