超微茶粉和糯米粉对猪肉肌原纤维蛋白乳化特性的影响
孙克奎, 姜雪娟, 潘雅燕, 纵心想, 熊国远, 周希
Effects of ultrafine tea powder and glutinous rice powder on emulsification characteristics of porcine myofibrillar protein
SUN Kekui, JIANG Xuejuan, PAN Yayan, ZONG Xinxiang, XIONG Guoyuan, ZHOU Xi
食品与发酵工业
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2020, (2): 188
-193
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DOI: 10.13995/j.cnki.11-1802/ts.022185
