超声波处理对低盐条件下鸡肉肌原纤维蛋白结构和氧化性质的影响
李可,张怡雪,王艳秋,赵电波,赵颖颖,陈博,王昱,杜曼婷,白艳红
Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions
LI Ke, ZHANG Yixue, WANG Yanqiu, ZHAO Dianbo, ZHAO Yingying, CHEN Bo, WANG Yu, DU Manting, BAI Yanhong
食品科学
.
2024, (16): 177
-187
.
DOI: 10.7506/spkx1002-6630-20230725-280