不同种类肉肌浆蛋白的油-水界面性质

杜菲菲，吴长玲，方艾虎，张莉，李震，杨宗韫，周楠，李鹏鹏，李典昭，王鹏

Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species

DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng

食品科学 . 2020, (4): 15 -22 . DOI: 10.7506/spkx1002-6630-20181022-229