超声波处理对水溶性猪肝蛋白乳化特性的影响
康梦瑶, 丁景, 鲁小川, 李懿璇, 尚永彪
Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein
KANG Mengyao, DING Jing, LU Xiaochuan, LI Yixuan, SHANG Yongbiao
食品与发酵工业
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2020, (3): 144
-151
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DOI: 10.13995/j.cnki.11-1802/ts.021988
