氧化程度对肌原纤维蛋白理化特性和凝胶水分分布的影响
李玲, 郭燕云, 周怡
Effect of oxidation degree on physiochemical properties and gelling water distribution of pork myofibrillar protein
LI Ling, GUO Yanyun, ZHOU Yi
食品与发酵工业
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2019, (6): 97
-103
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DOI: 10.13995/j.cnki.11-1802/ts.018135
