pH对鳜鱼肌原纤维蛋白凝胶特性的影响
王浩, 李苓, 杨明柳, 周迎芹, 殷俊峰, 陈小娥, 谢宁宁
Effects of pH on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein
WANG Hao, LI Ling, YANG Mingliu, ZHOU Yingqin, YIN Junfeng, CHEN Xiaoe, XIE Ningning
食品与发酵工业
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2024, (22): 67
-75
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DOI: 10.13995/j.cnki.11-1802/ts.037893
