Effect of Hydroxyl Radical Oxidation on Emulsifying and Gel Properties of Common Carp (Cyprinus carpio) Myofibrillar Protein
LIYan-qing，KONGBao-hua，XIAXiu-fang，YANGHe-hong
FOOD SCIENCE . 2012, (9): 31 -35 .  DOI: 10.7506/spkx1002-6630-201209007