儿茶素共结晶微胶囊制备及其对热诱导鸡肉糜凝胶品质的影响
王恒鹏, 王引兰, 孟阳, 姜松松, 孟祥忍
Fabrication of catechin co-crystallized microcapsules and their effect on gel qualities of heat-induced chicken batter
WANG Hengpeng, WANG Yinlan, MENG Yang, JIANG Songsong, MENG Xiangren
食品与发酵工业
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2024, (22): 302
-309
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DOI: 10.13995/j.cnki.11-1802/ts.038227
