热处理对酶改性蛋黄液乳化性的影响及拉曼光谱分析
徐楠，赵英，迟玉杰
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
XU Nan, ZHAO Ying, CHI Yujie
食品科学
.
2019, (21): 28
-34
.
DOI: 10.7506/spkx1002-6630-20180925-270
京公网安备 11010202009729号