不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响

胡吕霖，任思婕，沈清，陈健初，叶兴乾

Effect of Different Cooking Treatments and in Vitro Digestion on Protein Oxidation and Digestibility of Sturgeon Fillets

HU Lülin, REN Sijie, SHEN Qing, CHEN Jianchu, YE Xingqian

食品科学 . 2018, (20): 63 -70 . DOI: 10.7506/spkx1002-6630-201820010