真空冷冻干燥大蒜粉对Fenton氧化体系中牦牛肉肌原纤维蛋白乳化特性的影响
李锦锦，唐善虎，李思宁，李琼帅，莫然
Effect of Freeze-Dried Garlic Powder on Emulsification Properties of Yak Meat Myofibril Protein in the Fenton Oxidation System
LI Jinjin, TANG Shanhu, LI Sining, LI Qiongshuai, MO Ran
食品科学
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2022, (20): 70
-77
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DOI: 10.7506/spkx1002-6630-20210904-044
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