提高鸭蛋蛋清蛋白凝胶强度的酰化改性工艺优化

王玲，郑优，陈厚荣，汪学荣，彭祥伟

Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology

WANGLing，ZHENGYou，CHENHou-rong，WANGXue-rong，PENGXiang-wei

食品科学 . 2012, (10): 39 -44 . DOI: 10.7506/spkx1002-6630-201210009