Effect of Plasma-Activated Water on the Emulsifying Properties of Myofibrillar Proteins of Thawed Pork
DU Manting, SUN Shunyang, HAO Fangge, LI Ke, XIANG Qisen, BAI Yanhong
FOOD SCIENCE . 2025, (17): 56 -56 .  DOI: 10.7506/spkx1002-6630-20250319-153