热加工对3 种带鱼肌球蛋白功能特性的影响

郑文雄，杨榕琳，水珊珊，严红波，宋佳，杨会成，张宾

Effect of Heat Processing on the Functional Properties of Myosin in Three Kinds of Hairtail

ZHENG Wenxiong, YANG Ronglin, SHUI Shanshan, YAN Hongbo, SONG Jia, YANG Huicheng, ZHANG Bin

食品科学 . 2024, (7): 211 -217 . DOI: 10.7506/spkx1002-6630-20230812-083