等离子体活化水对解冻猪肉肌原纤维蛋白乳化特性的影响
杜曼婷,孙顺漾,郝方歌,李可,相启森,白艳红
Effect of Plasma-Activated Water on the Emulsifying Properties of Myofibrillar Proteins of Thawed Pork
DU Manting, SUN Shunyang, HAO Fangge, LI Ke, XIANG Qisen, BAI Yanhong
食品科学
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2025, (17): 56
-56
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DOI: 10.7506/spkx1002-6630-20250319-153