不同处理方法对蛋清蛋白免疫原性及结构的影响
王晨,马艳秋,张梓湘,张龙媛,迟玉杰,迟媛
Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein
WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan
食品科学
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2022, (15): 93
-100
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DOI: 10.7506/spkx1002-6630-20210623-267