不同盐处理对肉糜乳化凝胶水合特性及蛋白质构象变化的影响
许帅强, 孙迪, 邵俊花, 刘登勇
Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel
XU Shuai-qiang, SUN Di, SHAO Jun-hua, LIU Deng-yong
食品与发酵工业
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2018, (11): 105
-110
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DOI: 10.13995/j.cnki.11-1802/ts.016794