Effect of Ultrasonic Treatment on the Structural Properties and Emulsifying Performance of Sarcoplasmic Proteins from Pale, Soft and Exudative-like Chicken Meat
LI Ke, SUN Lixue, WANG Linmeng, SHI Panpan, WANG Yu, HE Xiangli, BAI Yanhong
FOOD SCIENCE . 2024, (12): 220 -228 .  DOI: 10.7506/spkx1002-6630-20231003-008