NaCl和茶多酚对碱诱导鸡蛋清凝胶流变学特性及结构的影响
吴彤, 刘丽莉, 程伟伟, 丁玥, 徐宝成
Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel
WU Tong, LIU Lili, CHENG Weiwei, DING Yue, XU Baocheng
食品与发酵工业
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2024, (23): 194
-201
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DOI: 10.13995/j.cnki.11-1802/ts.038068
