3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化
姚慧,祁雪儿,毛俊龙,齐贺,武天昕,张宾
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin
食品科学
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2021, (7): 207
-213
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DOI: 10.7506/spkx1002-6630-20200521-246