卤料提取物对氧化诱导鸭肉肌原纤维蛋白功能特性和结构的影响
梅甜恬, 唐洁, 夏杨毅, 唐棋, 张建华, 张国星
Effects of spice extracts on structural and functional properties of oxidation-induced duck myofibrillar protein
MEI Tiantian, TANG Jie, XIA Yangyi, TANG Qi, ZHANG Jianhua, ZHANG Guoxing
食品与发酵工业
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2019, (7): 116
-122
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DOI: 10.13995/j.cnki.11-1802/ts.018139
