辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性
曹文慧,徐丽娜,李 彤,张华江,迟玉杰,刘媛媛,姜雪寒
Improved Thermostablity of Liquid Whole Egg by Octenyl Succinic Anhydride Modification Combined with Ultrasound Treatment
CAO Wenhui, XU Lina, LI Tong, ZHANG Huajiang, CHI Yujie, LIU Yuanyuan, JIANG Xuehan
食品科学 . 2019, (7): 135 -143 .  DOI: 10.7506/spkx1002-6630-20180115-193