不同NaCl浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响

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Effect of Flaxseed Gum on the Gelling Forces and Emulsifying Properties of Myofibrillar Protein at Different NaCl Concentrations

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食品科学 . 2018, (22): 26 -31 . DOI: 10.7506/spkx1002-6630-201822005