酸碱法提取鲢鱼肌肉蛋白的胶凝特性

酸碱法提取鲢鱼肌肉蛋白的胶凝特性

孙月娥，王卫东，付湘晋,

Gel Properties of pH-Shift Isolated Proteins from Silver Carp Muscle

SUNYue-e，WANGWei-dong，FUXiang-jin,

食品科学 . 2012, (6): 123 -126 . DOI: 10.7506/spkx1002-6630-201206027