@article{YAO Hui:207, author = {[YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin]}, title = {3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化}, publisher = {食品科学}, year = {2021}, journal = {食品科学}, volume = {42}, number = {7}, eid = {207}, pages = {207-213}, keywords = {鱿鱼;肌原纤维蛋白;冻藏;品质特性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200521-246 }