不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响
李可,张俊霞,王欣瑶,王昱,杜曼婷,吴楠,赵颖颖,白艳红
Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein
LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong
食品科学 . 2023, (13): 23 -31 .  DOI: 10.7506/spkx1002-6630-20220624-269