离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究
方婕, 罗毅皓, 孙万成
Effects of ionic strength and heating on the characteristics and flavor binding ability of Tibetan mutton myofibrillar protein
FANG Jie, LUO Yihao, SUN Wancheng
食品与发酵工业
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2024, (24): 221
-228
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DOI: 10.13995/j.cnki.11-1802/ts.038074
