超声辅助低温漂洗对湖羊肉肌原纤维蛋白及其风味结合能力的影响
邱月, 庞宇婷, 张建友, 吕飞
Effect of ultrasound-assisted low-temperature washing on myofibrillar protein and flavor binding ability of Hu sheep mutton
QIU Yue, PANG Yuting, ZHANG Jianyou, LYU Fei
食品与发酵工业
.
2026, (1): 309
-317
.
DOI: 10.13995/j.cnki.11-1802/ts.042478
