Effect of Artemisia sphaerocephala Krasch gum on emulsifying and physicochemical properties of Mantis shrimp myofibrillar protein

YUAN Cheng-cheng,ZHANG Kun-sheng,REN Yun-xia

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (4) : 78.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (4) : 78.

Effect of Artemisia sphaerocephala Krasch gum on emulsifying and physicochemical properties of Mantis shrimp myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(4): 78

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