Effect of Ultrasound Treatment on the Emulsion Stability of Chicken Myofibrillar Protein under Low NaCl Condition
LI Ke, WANG Yanqiu, ZHANG Yixue, ZHANG Junxia, ZHAO Yingying, DU Manting, WANG Yu, BAI Yanhong
FOOD SCIENCE . 2023, (9): 58 -65 .  DOI: 10.7506/spkx1002-6630-20220410-106