超声波及超声波结合酸处理优化鲣鱼肌原纤维蛋白功能特性
李长乐, 武雅琴, 王莉莎, 邹咪, 汤嘉慧, 李天祥, 包海蓉
Study on the optimization of gelling properties of Skipjack myofibrillar proteinby ultrasonic and ultrasonic combined with acid treatment
LI Changle, WU Yaqin, WANG Lisha, ZOU Mi, TANG Jiahui, LI Tianxiang, BAO Hairong
食品与发酵工业
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2019, (3): 119
-123
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DOI: 10.13995/j.cnki.11-1802/ts.017678
