热处理对酶改性蛋黄液乳化性的影响及拉曼光谱分析
徐楠,赵英,迟玉杰
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
XU Nan, ZHAO Ying, CHI Yujie
食品科学
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2019, (21): 28
-34
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DOI: 10.7506/spkx1002-6630-20180925-270