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中文
Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate
LI Ke, LI Sanying, DU Manting, WANG Yanqiu, ZHANG Junxia, BAI Yanhong
FOOD SCIENCE . 2021, (
23
): 114 -122 . DOI: 10.7506/spkx1002-6630-20201218-217