肌原纤维蛋白转谷氨酰胺酶交联程度对鱼糜凝胶及其风味释放影响的研究进展
安玥琦，熊善柏*
Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release
AN Yueqi, XIONG Shanbai*
食品科学
.
2015, (7): 235
-239
.
DOI: 10.7506/spkx1002-6630-201507043
京公网安备 11010202009729号