Effect of Degraded Products of Konjac Glucomannan on the Structure of Myofibrillar Protein from Glass Carp Meat during Frozen Storage
WANG Lan1, WU Wenjin1, QIAO Yu1, DING Anzi1, LIAO Li1, WANG Jun1, FU Xiaoyan2, XIONG Guangquan1,*
FOOD SCIENCE . 2015, (22): 244 -249 .  DOI: 10.7506/spkx1002-6630-201522046