高强度超声作用下鲢鱼肌球蛋白的结构及流变学特性变化
谢亚如,刘 庆,熊善柏,尤 娟,刘 茹
Effect of High Intensity Ultrasound on Structural and Rheological Properties of Myosin from Silver Carp
XIE Yaru, LIU Qing, XIONG Shanbai, YOU Juan, LIU Ru
食品科学
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2019, (5): 77
-84
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DOI: 10.7506/spkx1002-6630-20180205-064