低钠条件下超声处理对鸡肉肌原纤维蛋白乳液稳定性的影响
李可,王艳秋,张怡雪,张俊霞,赵颖颖,杜曼婷,王昱,白艳红
Effect of Ultrasound Treatment on the Emulsion Stability of Chicken Myofibrillar Protein under Low NaCl Condition
LI Ke, WANG Yanqiu, ZHANG Yixue, ZHANG Junxia, ZHAO Yingying, DU Manting, WANG Yu, BAI Yanhong
食品科学
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2023, (9): 58
-65
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DOI: 10.7506/spkx1002-6630-20220410-106