北京烤鸭烤制时内源性多糖与胶原蛋白互作增强膨胀效应
武瑞赟,王振宇,常枨,刘凌高,张德权
Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck
WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan
食品科学
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2025, (18): 44
-48
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DOI: 10.7506/spkx1002-6630-20250225-135