谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶和乳化特性的影响
常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏
Effect of Partially Substituting NaCl by Calcium Diglutamate on Heat-Induced Gelation and Emulsification Properties of Rabbit Myofibrillar Proteins
CHANG Chen-xi, ZOU Yu-feng, CAO Jin-xuan, XU Xing-lian, ZHOU Guang-hong
食品科学 . 2014, (7): 1 -6 .  DOI: 10.7506/spkx1002-6630-201407001