Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin
FOOD SCIENCE . 2021, (7): 207 -213 .  DOI: 10.7506/spkx1002-6630-20200521-246