辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性的研究

曹文慧徐丽娜李彤张华江迟玉杰刘媛媛姜雪寒

Study?on?the?Thermostable?Stability?of?Whole Egg?Liquid after Octenyl Succinic Anhydride Compound?Modification?Combined?with?Ultrasound?Preteatment

Yujie Chi

食品科学 . 0, (): 0 -0 .