琥珀酰化改性对猪肝蛋白乳化特性的影响与机理研究
郭晨晨, 耿宏庆, 徐毅, 唐永欣, 尚永彪
Effect and mechanism of succinylation modification on emulsification characteristics of porcine liver protein
GUO Chenchen, GENG Hongqing, XU Yi, TANG Yongxin, SHANG Yongbiao
食品与发酵工业
.
2024, (12): 202
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.035927
