动态超高压均质对蛋清蛋白溶液的粒度和流变性影响
涂宗财, 王辉, 刘成梅, 阮榕生, 张雪春, 汪菁琴
Effects of Microfluidization on Particle Size and Rheological Properties of Egg White Proteins Solution
TU Zong-Cai, WANG Hui, LIU Cheng-Mei, RUAN Rong-Sheng, ZHANG Xue-Chun, WANG Jing-Qin
食品科学
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2007, (6): 27
-29
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