温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响
许 蓉,郑 淋,赵谋明
Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage
XU Rong, ZHENG Lin, ZHAO Mouming
食品科学
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2020, (14): 66
-71
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DOI: 10.7506/spkx1002-6630-20190624-294