超高压及植物油添加量对兔肌球蛋白热凝胶特性的影响
崔旭海,白云,徐幸莲,周怡汝,毕海丹,冯晓慧
Effects of Ultra-High Pressure Treatment and Vegetable Oil Addition on the Thermal Gelling Properties of Rabbit Myosin
CUI Xuhai, BAI Yun, XU Xinglian, ZHOU Yiru, BI Haidan, FENG Xiaohui
食品科学
.
2023, (19): 43
-50
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DOI: 10.7506/spkx1002-6630-20220802-026