温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响

许蓉，郑淋，赵谋明

Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage

XU Rong, ZHENG Lin, ZHAO Mouming

食品科学 . 2020, (14): 66 -71 . DOI: 10.7506/spkx1002-6630-20190624-294