L-精氨酸/L-赖氨酸对乳清蛋白凝胶质构和持水性的影响
王耀松, 马天怡, 张唯唯, 黄梅桂, 应瑞峰, 胡荣蓉, 唐长波
L-Arginine/L-lysine improved textural properties and water holding capacity of whey protein gels formed at various pH values
WANG Yaosong, MA Tianyi, ZHANG Weiwei, HUANG Meigui, YING Ruifeng, HU Rongrong, TANG Changbo
食品与发酵工业
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2020, (17): 46
-53
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DOI: 10.13995/j.cnki.11-1802/ts.024430
