羟自由基氧化对鲤鱼肌原纤维蛋白乳化性及凝胶性的影响

李艳青，孔保华，夏秀芳，杨赫鸿

Effect of Hydroxyl Radical Oxidation on Emulsifying and Gel Properties of Common Carp (Cyprinus carpio) Myofibrillar Protein

LIYan-qing，KONGBao-hua，XIAXiu-fang，YANGHe-hong

食品科学 . 2012, (9): 31 -35 . DOI: 10.7506/spkx1002-6630-201209007