Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun
FOOD SCIENCE . 2020, (8): 8 -13 .  DOI: 10.7506/spkx1002-6630-20190618-211