升温方式对鲢鱼肌球蛋白结构和理化性质的影响
梁雯雯,杨天,郭建,汪秋宽,丛海花,陈胜军
Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin
LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun
食品科学
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2021, (21): 24
-31
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DOI: 10.7506/spkx1002-6630-20201012-086