氧化程度对肌原纤维蛋白热凝胶及理化特性的影响

胡忠良1，邹玉峰1，林玉海2，普琦3，徐幸莲1,*

Effect of Oxidation Degree on Heat-induced Gel Formation and Physico-chemical Properties of Myofibrillar Protein

HU Zhong-liang1，ZOU Yu-feng1，LIN Yu-hai2，PU Qi3，XU Xing-lian1,*

食品科学 . 2013, (17): 19 -22 . DOI: 10.7506/spkx1002-6630-201317005