超高压及三聚磷酸钠质量分数对肌球蛋白凝胶保水性及热胶凝过程的影响
钱 畅,薛思雯,徐幸莲,周光宏
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong
食品科学
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2019, (1): 92
-101
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DOI: 10.7506/spkx1002-6630-20171222-281