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吴进菊1,2，高金燕1,3，刘潇1,2，程伟1,2，陈红兵1,2,*

Emulsify Capacity and Stability of Cross-linked Casein with Polyphenol Oxidase from Agaricus bisporus

WU Jin-ju1,2，GAO Jin-yan1,3，LIU Xiao1,2，CHENG Wei1,2，CHEN Hong-bing1,2,*

食品科学 . 2010, (15): 117 -120 . DOI: 10.7506/spkx1002-6630-201015026