Changes in Structural Properties of Myofibrillarlar Proteins during the Processing of Fish Bone Paste
LI Xuepeng, ZHOU Mingyan, LI Cong, ZHU Wenhui, YI Shumin, LI Jianrong, LI Yujin, ZHAO Wei, XU Jiayi, JIAO Xueqing
FOOD SCIENCE
.
2017, (7): 77
-81
.
DOI: 10.7506/spkx1002-6630-201707013
