红曲红添加量对猪肉肌原纤维蛋白功能性质和结构的影响
李懿璇, 王悦, 鲁小川, 康梦瑶, 尚永彪
Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein
LI Yixuan, WANG Yue, LU Xiaochuan, KANG Mengyao, SHANG Yongbiao
食品与发酵工业
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2020, (2): 173
-179
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DOI: 10.13995/j.cnki.11-1802/ts.021983
