肌肉蛋白质乳化凝胶及保油保水性机理研究进展
邵俊花,吴菊清,刘登勇,徐幸莲,周光宏
Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins
Shao Jun-hua, Wu Ju-qing, Liu Deng-yong, Xu Xing-lian, Zhoub Guang-hong
食品与发酵工业
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2013, (04): 146
-150
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DOI: 10.13995/j.cnki.11-1802/ts.2013.04.042
