真空低温烹饪对南美白对虾肌原纤维蛋白结构的影响
冯洁,费雨萱,周锦均,林慧敏,张宾
Effect of Sous Vide on the Structure of Myofibrillar Protein from Penaeus vannamei
FENG Jie, FEI Yuxuan, ZHOU Jinjun, LIN Huimin, ZHANG Bin
食品科学 . 2025, (20): 268 -276 .  DOI: 10.7506/spkx1002-6630-20250417-135